1. Prepare the Panna Cotta:
- In a saucepan, combine cooking cream, milk, chestnut puree, orange rind, and cinnamon powder. Heat the mixture over moderate heat until it comes to a boil.
- Soak gelatine leaves in cold water for 2-3 minutes or until softened. Drain excess water and add the gelatine to the warm milk mixture. Stir until fully dissolved.
- Strain the mixture through a fine sieve into a jug and allow it to cool slightly. Pour into small serving glasses and refrigerate for 6-8 hours or until set.
2. repare the Honeycomb:
- In a saucepan, combine GreenKarmas Acacia Honey, glucose, sugar, and water. Heat the mixture over medium heat, stirring occasionally, until the syrup turns a light amber colour.
o Remove from heat and quickly stir in the baking soda. Mix well to incorporate.
- Pour the mixture into a greased tin and allow it to cool completely. Once hardened, cut into desired shapes.
3. Assemble and Serve:
- Serve the set panna cotta topped with pecan nuts and pieces of honeycomb. For an extra touch, drizzle a small amount of GreenKarmas Acacia Honey over the dessert.