Ingredients

Step by step

1. Lightly grease 6 x 200ml pudding moulds with the vegetable oil and set aside. Put the gelatine in a bowl of cold water and leave for 5 minutes until softened. Meanwhile, put the milk, cream, sugar, ginger syrup and a small pinch of salt in a pan and heat gently over a medium heat, until the mixture is just steaming, stirring occasionally. Remove from the heat. Squeeze out any excess water from the gelatine and add the leaves to the pan, stirring until they have melted. Leave to cool for 5-10 minutes, then strain into a jug. Pour the mixture into the prepared moulds and set aside to cool to room temperature. Transfer to the fridge and chill for at least 3 hours, or until set.

2. To make the honeycomb, line a baking tray (about 30cm x 20cm) with baking paper so it rises up the sides of the tray. Put the sugar, honey, 2 tablespoons of water and a small pinch of salt in a large, deep pan and heat over a medium-high heat, stirring constantly until the sugar has dissolved. Bring to a simmer and bubble for 3-5 minutes, or until the mixture is a deep golden colour. Turn off the heat and add the bicarb, stirring quickly until you can’t see any traces of powder. Take care, as the mixture will bubble up considerably. Immediately pour onto the prepared tray and scatter over the sesame seeds. Leave to cool for at least 1 hour, or until completely cold, before breaking into shards.

3. To serve, dip the pudding moulds into a bowl of hot tap water for about 20-30 seconds to loosen. Run a palette knife around the inside edge to gently release the panna cottas onto serving plates. Top with the sesame honeycomb shards.