- 5 sheets of white gelatine
- 500 ml whipping cream
- 2 tablespoons vanilla sugar
- 100 g Hexapi untreated Organic Acacia Honey
- 4 sprigs of verbena and cherry tomato
Soften the gelatine in cold water. Boil the cream with the vanilla sugar. Remove from heat and pour it with 4 spoons natural Organic Acacia Honey into four ramekins (150 ml capacity). Allow to cool for 4 hours in the refrigerator.
Place the Panna Cotta on a plate by using a knife and cover it with the 1 more spoon unfiltered Organic Acacia Honey and serve garnished with one small verbena twig and cherry tomato.
If you make this recipe, be sure to snap a photo and hashtag it #HexapiHoney. We'd love to see what you cook!