Add <quantity>300<unit>g</unit></quantity> of honey and <quantity>60<unit>ml</unit></quantity> of filtered water to a container and stir to combine

Cover it with a thin cloth or paper towel and secure it with an elastic band to guarantee it will stay covered

Let it sit for at least 15d in a cool and ventilated place, away from the light, to ferment. The longer the honey spends fermenting, the more intense the fermentation and acidity notes will be. The fermented honey is ready

Soak <quantity>2½</quantity> gelatin leaves in ice water for at least 7m to hydrate

Cut <quantity>1</quantity> vanilla bean lengthwise. Scrape out the seeds and transfer them to a container

Place <quantity>100<unit>ml</unit></quantity> of milk and <quantity>34<unit>g</unit></quantity> of sugar in a saucepan over medium-high heat

Add the vanilla seeds and pod to the saucepan

Bring to a boil while whisking. Remove from the heat as soon as it boils

Squeeze the gelatin leaves dry and add them to the milk. Gently stir until they are dissolved

Pour the milk into <quantity>574<unit>ml</unit></quantity> of chilled heavy cream. Mix gently to avoid bubbles

Pass the mixture through a fine sieve

Pour the mixture into <quantity>8</quantity> serving molds, evenly distributing it

Place in the refrigerator for 24h to set. The panna cotta is ready

Sprinkle with flaky salt to taste

Drizzle with cocoa honey to taste

Drizzle with the Fermented Honey to taste. The panna cotta with fermented honey is ready

Surprise yourself with this flavor bomb. Enjoy!