Panna Cotta Al Miele E Olive

Step 1: Bloom the Gelatine — Soak the gelatine sheets in cold water for 5 minutes until soft. Squeeze out excess water and set aside.

Step 2: Heat the Cream — Pour the fresh cream and milk into a saucepan. Add the sugar and vanilla. Heat gently over medium heat, stirring until the sugar dissolves. Do not boil.

Step 3: Add the Gelatine — Remove the pan from heat. Add the softened gelatine and stir until completely dissolved. Let the mixture cool slightly.

Step 4: Set the Panna Cotta — Pour the mixture into lightly oiled ramekins or moulds. Refrigerate for at least 4 hours or overnight until firmly set.

Step 5: Prepare the Olive & Honey Topping — Warm the sweet olive spread gently in a small pan. Add honey and stir until combined. Set aside to cool.

Step 6: Serve — Run a knife around the edge of each ramekin and turn out onto a plate. Spoon the olive honey topping generously over each panna cotta. Serve immediately.