Honey Pannacotta

From what I have read in my many books of Northern Italian cuisine, Pannacotta (literally cooked cream) is a fairly modern dessert, created sometime during the 20th century. I really like the smooth rich texture of this dessert and it marries well with any fruit. I like to play around with the flavours depending on the fruit it will be served with. I have added some Christmas cheer to this recipe, instead of the more usual vanilla flavouring (actually, I forgot to buy vanilla beans so I changed my plan).
I like to make this just a few hours before I intend to serve it, so it is only just set and really soft and voluptuous.


Ingredients
600ml cream (35% milk fat)
½ cup good quality honey
2 tsp of gelatine
30ml fortified wine (sherry, brandy etc)

Method
Oil 6 125ml capacity dariole moulds.
Over a low heat, bring the cream and honey to a simmer. Turn off the heat.
Heat your chosen alcoholic flavouring separately. I do this in the microwave for about 10 seconds.
Sprinkle the gelatine over the hot spirit. Stir to dissolve and combine.
Add this mix to cream and stir to make sure everything is well amalgamated.
Pour through a strainer into the prepared moulds.
Cover and refrigerate for a few hours or until just set.
Unmold when you are ready to serve.
The turned pannacottas will begin to lose their shape a few minutes after serving, but I think they are perfect at this consistency. Serve with fresh berries.