honey mascarpone panna cotta
300ml carton thickened cream
1 tbsp honey
1 1/4 tsp gelatine
1/2 cup mascarpone cheese
1/3 cup milk
1 tbsp sugar
1 tbsp water
50g bar chocolate - coated honey - comb, crushed
place thickened cream, honey, milk and sugar in a medium saucepan. stir over medium heat until sugar is dissolved. bring to the boil. remove from heat.
sprinkle gelatine over water and stir over heat in a small heatproof jug. stand jug in a pan of simmering water and stir over heat until dissolved. stir into hot cream mixture. remove from heat and cool to room temperature.
place mascarpone in large bowl. whisk until smooth. whisk in 1/2 cup of cooled cream mixture until combined, then whisk in remaining cream mixture.
divide mixture evenly among six small dishes (1/3 cup capacity). cover and refrigerate overnight
just before serving, top each panna cotta with some crushed honeycomb bar.