Vanilla Honey Panna Cotta without Gelatin

1.In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry and set aside.

2.In a saucepan, combine the heavy cream, milk, sugar, and honey. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally to dissolve the sugar and honey.

3.Once the mixture is hot, whisk in the cornstarch slurry and continue to cook for another 2-3 minutes, stirring constantly until the mixture thickens slightly.

4.Remove the saucepan from the heat and stir in the vanilla extract until fully combined.

5.Allow the mixture to cool slightly before whisking in the crème fraîche until smooth and well combined.

6.Pour the mixture into individual serving cups or ramekins and refrigerate for at least 4 hours, or until set.

7.Once set, you can serve the panna cotta as is or with a drizzle of additional honey or fresh fruit on top.