Now, because the fat content of these is much lower than in regular cream and milk panna cotta, the result is more like a soft jelly. It is still very lovely and moreish. If you'd prefer more flavour, try steeping a chai tea bag in the warm almond milk. While I used rice syrup in the recipe, you could use the same amount or slightly less that of honey. Serve in cups with blood orange chunks, or macerated berries, or turn out into serving bowls or plates.