How to cook
Heat the milk and cream in a saucepan (without boiling the mixture). Add honey and vanilla, mix well and remove it from heat. Add the gelatin (pre-soaked in 3.5 tbsp of cold water).
Stir, until it melts. Distribute it into cups and leave it to cool to room temperature. Then store it in the refrigerator.
Mix gently and pour it into a piping bag. After the panna cotta has set, decorate it with the mousse and chocolate balls (or grated chocolate).
The vanilla panna cotta with avocado mousse is ready.