We've teamed up with the ever-so talented supper club host and cook, Kathy Slack, who writes the blog Gluts and Gluttony, to bring you 3 delicious recipes with honey right at their heart.
Kathy says: "Simplicity is the key here. Don’t adorn this dessert with anything like fruit that might detract from the honey. Since all the flavour here comes from the honey, you want to use the tastiest honey you can find. Something floral like orange blossom honey or rich like chestnut honey is ideal."
550ml double cream
50g super tasty honey, plus extra to finish
6 gelatine leaves (I use Costa)
1 tbsp bee pollen, optional
Put the cream and honey in a saucepan, give it a stir and heat until just below boiling point.
Meanwhile, soak the gelatine in a bowl of cold water for a minute or two until soft.
Remove the cream from the hob, squeeze out the excess water from the gelatine and add to the hot mix. Stir until the gelatine dissolves.
Divide between 4 ramekins or pudding moulds and pop in the fridge for around 4 hours, or ideally overnight, to set.
To serve, dunk the outsides of the moulds into boiling water for a second or two then tip the pannacotta out onto a plate. You may find a knife useful to release the edges if they prove troublesome.
Drizzle with a little extra honey and scatter over some bee pollen if you have it, then serve.