1. Bloom the gelatine, by submerging it in a bowl of very cold water for at least 5 minutes or until it has fully hydrated and turned soft and gooey when you pick it up.

2. Heat the honey and thickened cream together in s small saucepan until it reaches a simmer. Squeeze all the excess water out of the gelatin and add into the hot cream. Mix well.

In a large bowl, whisk together the mascarpone and milk until it is smooth. Carefully pour in the hot cream. Whisk until well incorporated, then pass through a sieve, this will make sure there isn’t any pesky bits of gelatin hiding in there.

3. Lightly spray the inside of six moulds or darioles - to get the lovely dome shape we use six 250ml capacity bowls - with the canola spray oil this helps the panna cotta slip straight out once set. Divide the mix among the bowls, cover with cling film and set in the fridge for at least 5 hours, or overnight.

4. To make the cherry sauce, bring the cherries, sugar and 200ml water to the boil in a small saucepan. Turn down the heat a simmer for approximately 5 minutes or until the cherries are soft. Take off the heat and leave to cool to room temperature. Once cool blend the cherries and cooking liquid in blender or food processor until very smooth, with the motor running pour in the verjus to cut through the sweetness and add a little acidity. Pass through a sieve, and store in the fridge until needed.

5. To make the praline, stir the water and sugar in a small saucepan well over medium heat to dissolve the sugar. Let the mix come to the boil then cook without disturbing it until it begins to change a rich buttery colour. Mix in the sesame seeds and coat well. Pour onto and oiled baking tay and leave to cool. Once cool pop into a (non-plastic) ziplock bag and crush with the base of a saucepan.

6. To serve, carefully flip the set panna cotta onto a plate, it should come out easily (if a little slowly!) and spoon the cherry sauce over the top, then cover with praline.