Bondi Chai Panna Cotta

• 80ml skim milk
• 7g unflavoured gelatin
• 590ml heavy cream
• 50g Bondi Chai Vanilla Honey
• 50g white sugar
• 6ml vanilla extract

METHOD:

1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2. In a saucepan, stir together the heavy cream, Bondi Chai Vanilla Honey powder and sugar, and set over medium heat.
3. Bring to a full boil, watching carefully as the cream will quickly rise to the top of the pan.
4. Pour the gelatin and milk into the cream, stirring until completely dissolved.
5. Cook for one minute, stirring constantly.
6. Remove from heat, stir in the vanilla and pour into 6 individual ramekin dishes.
7. Leave the ramekins to cool, uncovered, at room temperature.
8. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving

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