How to Make Fresh Water Chestnut Panacotta with Pecan nut and Honeycomb
1.Combine cream, milk, chestnut puree, orange rind, cinnamon powder in a sauce pan and bring to a boil over moderate heat.
2.Soak gelatine leaves in cold water for 2-3 mins or until soft. Drain the excess water and add to the milk mixture.
3.Strain mixture through a fine sieve in a jug and allow it cool. Then divide the mixture in to small glasses and refrigerate for 6-8 hours. Mix all the ingredients except baking soda.
4.Cook until the syrup turns light amber in colour.
5.Turn off the heat and quickly add baking soda. Stir well to combine. Pour the mixture in to the greased tin and allow it to cool.
6.Cut in to desired shape and serve with panacotta.