Ingredients

Step by step

1. Lightly grease 4 x 200ml pudding moulds with oil and set aside (unless setting in glasses; see Cook’s tip). Pour the cream, milk, honey, vanilla and a small pinch of salt into a pan. Set over a medium heat and heat until steaming and almost at simmering point, stirring occasionally. Meanwhile, put the gelatine leaves in a bowl of cold water and soak for 5-10 minutes.

2. Remove the hot cream mixture from the heat. Squeeze out the water from the gelatine leaves and stir into the cream until dissolved. Leave to cool for 10 minutes, then strain into a jug. Divide among the prepared moulds and leave to cool to room temperature. Transfer to the fridge and chill for 4 hours, or up to 2 days ahead, until set.

3. For the pine nut brittle, preheat the oven to 190°C, fan 170°C, gas 5. Tear off 2 sheets of baking paper and set aside. Put the sugar, glucose, butter and a pinch of salt in a small pan. Stir continuously over a medium-high heat, until starting to come to the boil. Remove from the heat and stir in the pine nuts. Pour the pine nut caramel onto one of the baking paper sheets (on a heatproof surface) and cover with the other sheet. Use a rolling pin to lightly roll over the pine nuts, taking care not to crush them, to spread out the caramel. Remove the top layer of paper, slide onto a baking sheet and bake for 10-12 minutes, until deep golden. Set aside to cool completely.

4. To serve, scoop 4 teaspoons of honey into a small heatproof bowl and microwave for 10 seconds to loosen. Dip the pudding moulds in hot tap water (for about 20-30 seconds) and carefully loosen around the inside edge with a small palette knife to release the panna cottas onto serving plates. Drizzle over the extra honey and snap the pine nut brittle into large shards to serve alongside.