Mead Panna Cotta with Salted Honey Drizzle

In a medium saucepan, combine the heavy cream, whole milk, and 2 tablespoons of honey. Place over medium heat and stir frequently until the mixture reaches a gentle simmer and the honey has fully dissolved, about 5-6 minutes.

In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth to form a slurry. Remove the cream mixture from heat.

Pour the cornstarch slurry into the warm cream mixture while stirring constantly. Return the saucepan to medium heat and cook, stirring continuously, for 2-3 minutes until the mixture thickens noticeably and coats the back of a spoon.

Remove from heat and stir in the vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup.

Divide the panna cotta mixture evenly among four 6-ounce ramekins or serving glasses. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until firmly set.

Combine the 3 tablespoons of honey and salt in a small saucepan. Place over low heat and stir until the honey is warm and fluid, about 1-2 minutes. Remove from heat and allow to cool to room temperature.

To serve, drizzle the cooled salted honey generously over each panna cotta. Serve immediately.