1 tablespoon unflavored gelatine 2 cups whole milk 2 cups thick cream 1⁄3 cup sage leaf, roughly chopped, plus a few whole leaves for garnish 1⁄4 cup honey 1 teaspoon lemon zest, plus more for garnish 1 teaspoon sugar 1 pinch salt 1⁄4 cup toasted pine nuts, chopped or crushed
Place milk and gelatine in a medium saucepan. Set saucepan aside until gelatine softens, about 3 to 5 minutes. Place saucepan on stove top over medium heat, stirring until gelatine dissolves, about 3 minutes. Add the cream, sage, honey, lemon zest, sugar, and salt. Increase heat to medium and stir constantly, allowing flavours to infuse and sugar to completely dissolve, about 7 minutes. Strain, squeezing any liquid from the sage leaves through strainer. Pour mixture into 5 (6 to 8-ounce) ramekins or panna cotta moulds. Refrigerate, uncovered, at least 5 to 6 hours. To loosen the panna cotta, dip the bottom and sides of each ramekin in hot tap water for 20-30 seconds. Carefully run a knife along the inner edge of the panna cotta to loosen it from the ramekin. Gently invert onto a dessert plate by placing the plate over the ramekin, and carefully flipping it with the plate held firmly in place. Slowly lift the ramekin, coaxing the panna cotta onto the dessert plate if necessary.