Vanilla, thyme and honey panna cotta

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In a saucepan, heat the cream with the thyme and the vanilla pod split into two along its length. When the mixture starts to simmer, lower the heat and leave to cook for five minutes on a low heat. Remove from the heat, cover the saucepan and set aside to infuse for a further five minutes

Remove the thyme and vanilla pod. Using the tip of a knife, scrape the pod well. Add the remaining seeds to the infused cream, then one tbsp of honey and the agar. Bring to the boil while continuously whisking and cook for two minutes. Divide the panna cotta between two ramequins. Leave to cool. Place them in the refrigerator for at least two hours. Prior to serving, remove the panna cotta from the ramequins and place on two dessert plates. Trickle the remaining tablespoon of honey on to the panna cotta

Sprinkle a few leaves of fresh thyme. Enjoy!