HONEY NECTAR PANNA COTTA

1. Double Cream - 480gm

2. Milk - 180gm

3. Milk - 60gm (in a separate bowl)

4. Sugar - 50gm

5. Gelatin - 14gm

6. Vanilla Extract - 1 tsp (optional)

7. Nectar - 80gm (You can replace with 20gm Honey) 

 Method:

1. Dissolve gelatin in 60gm milk and put aside.

2. Cook Cream, milk and sugar in a heavy bottom pot.

3. When boiled, add in vanilla extract, Honey nectar 

4. Remove from heat and add in the dissolved gelatin,

    stir until all gelatin is dissolved completely.

5. Pour into mould and chill in fridge for at least 4 hours.

6. Serve