MODERN CHRISTMAS DESSERTS

Honey panna cotta with apricots in thyme syrup

SERVES 8

HONEY PANNA COTTA

• 15ml (3 tsp) powdered gelatine• 60ml (¼ cup) water• 580 ml (2⅓ cups) buttermilk• 125ml (½ cup) pouring cream• 175g honey

APRICOTS IN THYME SYRUP

• 500ml (2 cups) water• 175g honey• 10ml (2 tsp) fresh thyme leaves• 12 small apricots, halved and pits removed• 15ml (1 tbsp) lemon juice

1. TO MAKE THE HONEY PANNA COTTA: Sprinkle gelatine over the water in a small heatproof jug; stand jug in a small saucepan of simmering water; stir until gelatine dissolves.

Meanwhile, bring the buttermilk and cream to the boil in a medium saucepan;