For the white chocolate pannacotta

• Gelatine 2 leaves
• White chocolate 80g
• Double cream 400ml
• Milk 116ml
• Caster sugar 50g

For the chocolate crumb

• Ground almonds 100g
• Caster sugar 100g
• Plain flour 60g
• Cocoa powder 50g
• Unsalted butter 70g

For the honeycomb

• Caster sugar 200g
• Golden syrup 60g
• Glucose syrup 200ml
• Bicarbonate of soda 20g
  
  
• Passionfruit 1, seeds scooped out

1. For the white chocolate pannacotta: place the gelatine leaves in cold water and leave to soak.
2. Crack the chocolate into a glass bowl.
3. Heat the cream, milk and sugar in a saucepan until just boiling.
4. Remove from the heat, then pour the mixture over the chocolate and whisk. Add the gelatine leaves and stir until dissolved.
5. Pour the mixture into 4 ramekins and chill in the fridge until set (approximately 3 hours).
6. For the chocolate crumb: preheat the oven to 160°c / gas 3 and line a baking tray with baking paper. Mix the dry ingredients together in a bowl.
7. Gently melt the butter in a saucepan, then add to the bowl. Mix together and spread evenly on the tray. Bake for 20 minutes, stirring every 5 minutes for an even bake, then leave to cool.
8. For the honeycomb: line a second baking tray with baking paper.
9. Gently heat the sugar, golden syrup and glucose syrup in a saucepan until the mixture turns a light brown colour.
10. Add the bicarbonate of soda and mix. Pour onto the baking tray and leave to cool. When cooled, break into rough chunks.
11. To serve: to turn out the pannacottas, run each ramekin under warm water for a few seconds, then inverse onto a plate. Sprinkle the chocolate crumb around. Garnish with fresh passionfruit seeds and the chunks of honeycomb.