Panna Cotta with Honeycomb Sauce

Abbamele is a traditional Sardinian product; it’s great with ricotta on toast for breakfast and is often used in desserts. It’s worth making a big batch because it keeps for ages – just be careful when skimming and straining it as the molten honey will be very hot. You’ll need a thermometer to make the panna cotta, which is set in the fridge overnight.