Coconut and vanilla panna cotta with honey syrup

1. Start by placing the gelatine sheets into water to soak for a while

2. Heat the coconut cream in a saucepan over a low heat add sugar and vanilla paste, Stir in and bring to a simmer

3. Take off the heat and stir the gelatine sheets into the cream mixture and continue stirring until fully dissolved

4. Pour into moulds and leave to chill in the fridge for at least 3 hours to thicken

5. A few minutes before serving start on the syrup, place a saucepan on a low heat and add honey

6. Add the orange and lemon juice and stir for 1 minute then take off the heat

7. To serve place the panna cotta moulds in a small bowl of hot water for a few seconds making sure that water doesn’t go over the moulds

8. Place a plate over the mould and flip, shaking the mould to release if it hasn’t done it instantly

9. Spoon over the syrup and serve immediately