1. Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator. 2. Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved. 3. In a seperate bowl, heat the milk and honey on High for 2 minutes. 4. Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine. 5. Whisk in the cream and a couple of drops of vanilla essence. 6. Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours. 7. Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal. 8. To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey. 9. If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water). ---------------------------------------------------------------------------
Nutrition
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