Panna Cotta Hearts With Chocolate And Honey - cooking recipe

Ingredients

4 sheets gelatin (or 1 tbsp powdered gelatin)
1/2 cup, plus 1/3 cup heavy cream
1/2 cup, plus 1/3 cup milk
1 tsp vanilla extract
2 tbsp, plus 1 tsp sugar
1 3/4 oz dark chocolate, melted
2 tbsp honey

Preparation

Soak the gelatin sheets in a shallow bowl of cold water for a few mins until soft (Alternatively sprinkle the powdered gelatin into 1/4 cup of cold water and set it aside while you prepare the remaining ingredients). Heat the cream, milk, vanilla extract and sugar in a pan over a medium heat for 1-2 mins, just until it reaches a simmer. Remove from the heat and leave for a few mins.
If using gelatin sheets, lift them from the water and squeeze gently to remove excess liquid. At this point, add either gelatin to the hot mixture and stir until dissolved. Pour the cream mixture into 2 individual heart-shaped molds (each about 7 oz (3/4 cup) capacity). Leave to cool then chill overnight in the fridge until set.
Dip each mould quickly in a shallow bowl of hot water then turn out onto a serving plate. Spoon the melted chocolate into a small paper piping bag, snip off the end and drizzle lines over each cream heart. Spoon the honey around the cream hearts and serve immediately.