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Coffee Panna Cotta with fresh honeycomb - by Eleanor Ozich

Mt Atkinson

These little pots of coffee pannacotta are creamy and soft to eatand have a touch of honey to sweeten. Whilst they might sound like a rather fancy dessert, the recipe is actually very simple to whip up. All you need is ten minutes up your sleeve!

1 cup whole milk
1 cup cream
2 1/2 teaspoons powdered gelatine
1/3 cup runny honey
1/2 cup strong brewed Mt Atkinson Coffee
*For a dairy free alternative, use 2 cups of coconut cream instead of the milk + cream.

Combine the cold milk and cream in a saucepan, then sprinkle the gelatine evenly over the top. Leave to sit for about 5 minutes.

Turn the heat on low, and stir for a minute or so until the gelatine has dissolved. Be careful not to bring to a simmer. Stir in the honey and coffee, then pour the mixture evenly between 4 serving cups or glasses.

Place in the fridge to set for at least 3 hours. To serve, top each with a piece of honeycomb or a pinch of grated chocolate.

Makes 4 serves.

    Mt Atkinson