Honey Saffron White Chocolate Panna Cotta & Pistachio Toffee

For the Panna Cotta: Place the water into a cup and add gelatine, stirring until combined. Stand for 5 minutes. Place the cream in a saucepan over medium heat with sugar, white chocolate, saffron, honey, vanilla extract & star anise. Stir to melt the chocolate, allowing the cream to come to the boil. Add the gelatine mixture and cook whilst stirring for approximately 1-2 minutes to dissolve the gelatine. Strain the mixture and pour into 4 x ½ cup capacity moulds that have been lightly greased with butter. Refrigerate for 2-3 hours or until firm. Remove the panna cotta from the fridge 5 minutes before serving, then remove from the mould and serve with pistachio toffee (see below).

For the Pistachio Toffee: Stir water and sugar in a saucepan over low heat until the sugar dissolves (Don't bring to the boil until all of the sugar is dissolved). Increase the heat to high and bring to the boil and keep stirring. Continue to cook while stirring until the mixture is a rich golden colour. Remove toffee from the heat and pour over pistachio nuts spread out over a flat baking tray lined with baking paper. Allow to cool for approximately 1 hour. Snap toffee into desired shapes to decorate the panna cotta as you wish.