Method

• 1.
  Place the cream and honey in a saucepan and warm over low heat, stirring to combine. Remove from heat.
• 2.
  Soak gelatine in a bowl of cold water for 5 minutes or until soft. Remove from water and gently squeeze out any excess water. Add gelatine to honey cream and stir until dissolved. Divide mixture evenly among six 200ml glasses or ramekins. Refrigerate for 4 hours or until set.
• 3.
  For the pistachio wafers, preheat the oven to 180°C. Line 2 large baking trays with baking paper. Beat the butter and sugar in a food processor until thick and pale. Slowly add the flour, pulsing to combine. Add the eggwhite and pulse to combine. Add the ground pistachios and whiz until well combined.

• 4.
  Using a palette knife or the back of a spoon, spread 1 scant tbs pistachio mixture into thin 10cm rounds on the baking trays. Repeat, then bake for 8-10 minutes or until pale golden. Remove from the oven and cool for 5 minutes, then carefully transfer wafers to a wire rack to cool completely.
• 5.
  To make the raspberry sauce, place the raspberries and lemon juice in a food processor or blender and whiz until a smooth puree. Strain mixture through a fine sieve, pressing down with the back of a spoon to extract as much liquid as possible. Discard seeds. Stir the icing sugar through the raspberry puree (the amount of icing sugar you use will depend on the sweetness of the raspberries, so taste as you go).
• 6.
  Spoon the sauce over the top of each panna cotta and serve with a wafer.