Method

1. Prepare the marinated sultanas the day before making the dessert.

2. In a pan, place the red wine, sugar, cinnamon, orange juice and star anise. Bring to the boil, simmer briefly, then remove from the heat, before pouring over the sultanas and leaving to steep overnight.

3. To make the honey panna cotta, soak the gelatine leaves for 6 minutes, until soft, in a bowl with just enough water to cover the leaves; drain.

4. Place the honey, whipping cream and skimed milk in a pan and bring to the boil. Remove from direct heat and stir in the soaked gelatine.

5. Pour the mixture into 4 moulds or small serving bowls, cool then chill for 3 hours in the refrigerator until set.

6. To make the almond crunch, place the sugar and water in a saucepan. Bring to the boil and cook briskly without stirring until the sugar syrup caramelises, thickening and turning a rich golden colour. Stir in the almonds, mixing well.

7. Carefully roll out the caramel on a greased work surface. Cut out 4 circles, using an 8cm circular cutter, then allow the circles to cool and harden for 10 minutes.

8. To serve, turn each pannacotta out from its mould onto a serving dish. Spoon around the marinated sultanas and place an almond crunch circle on the side of each serving.