PANNA COTTA
- 1 packet Jellyologist Nans Pavlova Jelly
- 1C cream
- 1/3C honey
- 1C buttermilk
- 1C thick, plain yoghurt

HONEY CRISPS
- 40g butter, at room temperature
- 1/4C icing sugar, sifted
- 1/4C honey
- 1/3C plain flour

PANNA COTTA
- Combine the cream and honey in a small saucepan over a medium heat and stir until almost boiling.
- Remove from heat and add Jellyologist Nans Pavlova Jelly Mix, stirring until dissolved.
- Cool for 10 minutes.
- Whisk the buttermilk and yoghurt in a bowl until smooth.
- Gradually whisk in the cream.
- Pour the mixture into Jellyologist cone moulds (makes 18 cones) and refrigerate until set, about 4 hours or overnight.
- Follow Jellyologist Jelly Kit instructions to unmould.
- Drizzle with honey and serve with Honey Crisps.
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HONEY CRISPS
- Line 2 flat baking trays with baking paper.
- Preheat the oven to 160C regular bake.

- Beat the butter and icing sugar until light and fluffy.
- Beat in the honey, then the flour, until well combined.
- Spoon small teaspoonfuls of batter 3cm apart on the trays and gently spread to a 2cm circle.
- Bake for 4-5 minutes, turing the tray for even browning.
- Repeat until all the batter has been used.
- Store in an airtight container, placing baking paper between the layers.
- Makes about 20 biscuits.