Honey walnut panna cotta
- 1½ cups
a2 Milk™ Full cream
- ⅓ cup
maple syrup
- 1 tsp
vanilla essence
- 1½ tsp
gelatine
Honey
Walnuts, crushed
- Whisk the a2 Milk™ and gelatine together in a small saucepan over medium-low heat. Once the gelatine has dissolved, add the vanilla essence and maple syrup.
- Remove from heat and pour into small bowls.
- Refrigerate for 3-5 hours, until firm.
- Drizzle with honey and crushed walnuts before serving.
