Burnt honey, fennel and saffron jelly

Instructions

1. Place the fennel seeds and 750 ml (3 cups) water in a small saucepan and bring to a simmer. Simmer for 2 minutes, then remove from the heat and allow to stand for 1 hour. Place the saffron in a heatproof jug or bowl. Bring the fennel seeds back to a simmer, then strain over the saffron.
2. Place the gelatine leaves in a shallow bowl and cover with cold water.
3. Place the honey in a small saucepan over medium heat and heat until it starts to darken and caramelise to a deep amber colour. Add the unstrained saffron water and the sugar and bring to a simmer, stirring to dissolve the sugar.
4. Remove the gelatine leaves from the cold water and squeeze out any excess liquid. Add to the honey mixture and stir until completely dissolved. Remove from the heat and set aside at room temperature to cool.
5. Grease a 1 litre capacity loaf tin or plastic container of similar capacity, then line the base and sides with bubble wrap. Lightly spray the bubble wrap with oil, then pour in the cooled jelly mixture. Refrigerate for about 4 hours until set.
6. To serve, turn out the jelly onto a serving platter and remove the bubble wrap, then pour over the evaporated milk.