Stavite šećer i vodu u posudu, pričekajte da se melasa otopi i kratko vrijeme kuha da postane sirup i odmah upotrijebite.

U suprotnom će se vrlo brzo pretvoriti u karamel, pa ćete morati topiti ponovo.

Pour the milk into a bowl or pot and sprinkle gelatine evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta).

Let stand for 5 minutes to soften the gelatine.

Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. Whisk it few times.

Add the cream, honey, vanilla, sugar, and pinch of salt.

Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.

Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.

Refrigerate at least 6 hours or overnight.

Add garnishes and serve.