Easter Panna Cotta

Pour milk and cream in a small sauce pan. Stir in the gelatin and let stand for 5 minutes. Over medium-high heat, stir the milk until gelatin dissolves, but do not allow it to boil (about 5 minutes).

Add honey, sugar, salt and vanilla, then stir until the sugar dissolves. Remove from the heat and let cool slightly.

Pour into drained and rinsed egg shells or any other dish. Cover and cool in the fridge until set, about 6 hours (I did this the night before to let it REALLY set, and then added coconut/almonds the next day).

In a 350-degree oven, toast coconut and almonds until golden, about 5 minutes, stirring occasionally. Let cool and sprinkle on the panna cotta.