You will need a sugar thermometer to make the honeycomb. This recipe makes about 400 grams of honeycomb, so you’ll have some left over. To keep it from going sticky and soft, store it in an airtight container – it will keep in the freezer for up to two weeks.
To make the honeycomb, line a tray at least 40 cm wide × 60 cm long × 4 cm deep with baking paper.
Place the water, sugars, glucose and honey in a large (about 30 cm diameter), clean stainless-steel saucepan over low heat and cook, stirring, until the sugars have dissolved.
Increase the heat to medium and cook for about 8 minutes until the mixture reaches 140°C on a sugar thermometer, is a medium caramel colour and the large bubbles have subsided.
Remove the pan from the heat and quickly whisk in the bicarbonate of soda.
The toffee will swell like molten lava, so pour it into the tray very quickly and allow it to set for 15–30 minutes. (If the honeycomb has not begun to harden at this stage, the sugar mixture did not cook for long enough and will not set.)
Crack the honeycomb into large shards.
To make the pannacotta, soak the gelatine leaves in cold water until soft, then squeeze to remove any excess water.
Place the milk, cream and sugar in a medium saucepan and gently warm over medium heat, but do not allow to boil. Remove the pan from the heat.
Add the vanilla and gelatine and stir until the gelatine has dissolved, then strain into a clean bowl. Set aside to cool.
Stir in the fromage frais and pour into 6 or 8 150 ml dariole moulds.
Refrigerate for about 4 hours or until set.
To serve, quickly dip the moulds in hot water and turn out the pannacotta onto plates.
Place the raspberries in a bowl and bruise slightly with the back of a spoon.
Scatter the raspberries over the pannacotta and sprinkle with the crushed honeycomb.