(serves 6)

Panna Cotta

- 125ml whole milk
- 125ml whipping cream
- 40g lavender honey
- 40g caster sugar
- 2 sheets of gelatine
- 1 Tahiti vanilla bean

Soften the gelatine sheets in cold water, then press them to remove excess water.
Split the vanilla bean in two lengthwise and scrape out the seeds.
Bring milk, cream, honey, sugar, vanilla pod and seeds to the boil, then remove from heat and leave to infuse for 10 minutes.
Add the softened gelatine, stir, strain and pour into verrine glasses.
Chill in refrigerator until firm.

Passion Fruit Coulis

- 250g passion fruit pulp
- 125g caster sugar
- 3 sheets of gelatine

Heat the fruit pulp and sugar until the sugar has completely dissolved.
Soften the gelatine, add to the fruit-sugar mix, stir and strain.
When the verrines of panna cotta have set, gently pour the coulis over them to form a second layer.