Honey Panna Cotta with Strawberry Preserve

Ingredients

For the panna cotta

• 500 ml fresh cream
• 3 tbsp Florabella wildflower honey
• 8 g gelatine sheets
• 1 vanilla pod
• pinch of salt

For the strawberry preserve

• 250 g fresh strawberries, hulled
• 2 tbsp Florabella wildflower honey
• ½ lemon, juiced
• 1 tsp chia seeds (optional, to bind lightly)

Method

1. Soak the gelatine sheets in cold water for 5 minutes.
2. Heat the cream with the honey, vanilla and salt over low heat until the honey dissolves. Do not boil.
3. Squeeze the gelatine, add it to the warm cream and stir until completely dissolved.
4. Pour into moulds and refrigerate for at least 4 hours.
5. Meanwhile, make the preserve: cook the chopped strawberries with the honey and lemon juice over medium-low heat for 10–12 minutes, lightly crushing with a fork. Keep it fairly loose.
6. If using chia seeds, add them in the last 2 minutes to thicken slightly without turning it into a jar-style jam.
7. Let the preserve cool to room temperature before using — if hot, it will melt the surface of the panna cotta.
8. Turn out the panna cotta and spoon the strawberry preserve on top, letting it run down the sides.