New Zealand flavors win with this dish with Manuka and vanilla flavors throughout and is then topped with hokey pokey (our honeycomb) crumbs on top
For the Panna Cotta
250 mililiters cream
50 mililiters milk
1/4 cup superfine/caster sugar
1 teaspoon vanilla seeds
1 tablespoon manuka honey
Pinch of salt
2 leaves gelatin (1 equivalent teaspoon agar agar powder for thick cream)
For the Hokey Pokey Crumb
Adapted from Chelsea Sugar
5 tablespoons superfine/caster sugar
2 tablespoons golden syrup
1 teaspoon baking soda
- Soak the gelatin sheets in water until soft.
- Place the cream, milk, sugar, vanilla seeds, manuka honey, salt (if using agar agar add this additionally and cook until it has reached 85C/185F by using a candy thermometer) into a saucepan until the sugar has dissolved and is bubbling and thickened somewhat for 2 minutes.
- Remove from the heat, wring out the soft gelatin sheets and whisk into the hot cream mixture until the mixture has thickened, smooth but still has somewhat of a jiggle.
- Pour into your prepared dishes and place in the refrigetor until set or overnight.
- Meanwhile, to make the hokey pokey, prepare a baking tray with baking paper and grease with butter or coconut oil (if you don’t it will likely stick).
- Place the sugar and golden syrup on low heat into a saucepan and stir until the sugar has dissolved, approximately 2 minutes.
- Increase the heat to medium high and stir while it bubbles for 2 minutes.
- Remove from the heat, add the baking soda and stir swiftly as the mixture bubbles up. Pour quickly into your prepared tin and set aside to set.
- To serve, leave at room temparture, place a plate over the top of the dishes and upend to gently remove from your mould.
- Break a tablespoon amount of hokey pokey and crumble it between your fingers and sprinkle over the top, allowing to sit for a few minutes to melt the hokey pokey a tiny little amount whick makes it a little bit of a honeycomb sauce.
Adapted from Eating Europe