Honey & Lavender Panna Cotta Tartlets

Preheat oven to 190°C (170°C for fan assisted ovens)/Gas Mark 5.

Brush muffin tin with melted butter.

Cut each sheet of pastry into 8, brush with a little milk and line the muffin tin layering over each other so there are at least 3 layers. Bake in the oven for 10 minutes or until golden. Cool on a wire rack.

Meanwhile add the cream and honey into a saucepan and stir over a medium heat until the honey has dissolved. Bring to a simmer and then remove from the heat and add the dried lavender. Leave to infuse for 5 minutes.

Sieve the cream mixture in to a jug and add the soaked gelatine leaves. Stir until dissolved and then add the buttermilk and the seeds from the vanilla pod.

Once the filo pastry cases are cool pour in the panna cotta and leave to set in the refrigerator for a few hours.