Honey Pannacotta with Fresh Fruit

1. 1

   Heat half the cream with the honey, sugar and cinnamon stick in a saucepan over low heat until just simmering.

2. 2

   Reduce heat, remove the cinnamon stick and whisk in the Philly* until smooth.

3. 3

   Take off the heat.

4. 4

   Stir in the gelatine mixture, and allow to cool slightly.

5. 5

   Lightly whip the remaining cream, and fold into the Philly* mixture.

6. 6

   Divide evenly between 6 x 1/2 cup capacity moulds or ramekins.

7. 7

   Cover and refrigerate for 4-6 hours, or until set.

8. 8

   Turn out and serve with fresh fruit and almond bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.