Honey Panna Cotta with Crunchy Honeycomb

Soak the gelatin sheets in cold water for about ten minutes.

Meanwhile, in a saucepan, heat the cream, milk, and honey.

As soon as it starts to simmer, remove the saucepan from the heat, add the gelatin while stirring continuously, and pour the panna cotta into your preferred mold.

First, let it cool in the refrigerator, and then transfer it to the freezer to remove it easily from the mold.

In a saucepan, combine the sugar and honey and bring them to 140°C.

Once at temperature, remove from heat, add the baking soda, mix with a whisk for a few seconds, and transfer to a container lined with parchment paper.

Let it dry in a dry place, and once solidified, cut it with a serrated knife. It will have the consistency of a honey candy and will be particularly melt-in-your-mouth.

Blend bee pollen in a small blender to obtain an aromatic powder.

Plate with the panna cotta as the base, a sprinkle of pollen, a few drops of plain yogurt and honey, some pieces of honeycomb, and edible flowers to decorate the plate.