Honey Panna Cotta with Espresso Syrup
Serves 6 to 8
   600ml cream
   2 tbsp Bindaree honey
   2 tbsp castor sugar
   orange rind
   half an orange
   3 level tsp powdered gelatine or 2 sheets of leaf gelatine

Place cream in a saucepan; add honey, sugar and orange rind.
   Heat gently and simmer for 10 minutes to allow flavours to infuse.
   Remove rind.
   Prepare gelatine per packet instructions, add to cream mixture.
   Spray ramekins lightly with cooking oil. Divide cream mixture into ramekins and chill for at least 3 hours, preferably overnight.

Espresso Syrup
   4 tsp Art of Espresso ground coffee
   100g sugar

Prepare 3 cups of strong coffee. Place in a saucepan, add sugar and reduce to one-third.
   Allow to cool, then chill. Syrup should be thick when cool, if not, reduce further.

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