Tahini panna cotta with honeycomb crunch

Soak the gelatine leaves in cold water to soften

Place the cream, milk, honey, tahini, vanilla seeds and its pod in a saucepan with a pinch of fine sea salt. Heat over a medium-low heat until steaming, whisking frequently – do not let it boil. Remove from the heat

Squeeze the excess water from the gelatine leaves then stir them into the warm mixture until fully dissolved. Strain through a sieve into a jug or bowl, discarding the vanilla pod

Divide the mixture between 4 coupe glasses or ramekins and set aside to cool. Cover tightly with cling film and set in the fridge for at least 4 hours, or ideally overnight

For the honeycomb, line a baking tray with baking paper or set up a non-stick baking mat on a heatproof surface. Heat the sugar and golden syrup in a deep saucepan over a medium heat, swirling to help the sugar dissolve (do not stir) – it’s important to use a deep saucepan as the honeycomb will expand once you add the bicarbonate of soda. Once the sugar has melted, take the sugar to an amber colour (around 150°C)

Remove from the heat and carefully sprinkle over the bicarbonate of soda. Whisk the mixture to distribute the bicarb – the mixture will foam and expand rapidly – try not to overwhisk as this will result in a flat honeycomb

Immediately and carefully pour onto the baking paper or non-stick baking mat and leave for 40 minutes to cool and harden

Once hard, break into shards and set aside (it will keep in an airtight container for up to 1 month)

When you’re ready to serve, invert the panna cotta onto serving plates (or you can serve them in the coupes). Top each panna cotta with honeycomb shards and garnish with a few raspberries around the edge