Ingredients:

• 1 cup whole milk
• 1 Tbs. unflavored gelatin
• 3 cups whipping cream
• 1/3 cup honey
• 1 Tbs. sugar
• Pinch of salt
• 1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped into tiny pieces, divided

Directions:

1. Chop 21 Andes Thins to blend into panna cotta and 7 Thins into tiny pieces for garnish. Set both aside.
2. Place the milk in a heavy saucepan. Sprinkle unflavored gelatin over the milk and let stand for 3-5 minutes to soften the gelatin. Heat the mixture over medium heat and stir until the gelatin dissolves but make sure the milk does not boil; about 2-3 minutes. Add sugar to the hot milk and stir until dissolved. Add the cream, honey, and salt; remove from heat. Transfer to a large bowl; refrigerate until mixture is cold to the touch. Check every 10 minutes until mixture begins to thicken. Once thickened, gently stir in 21 chopped Andes Mints and pour about ¾ cup of the mixture into 6 serving dishes or molds. Transfer to refrigerator to finish setting, at least 3 hours.
3. Serve in dishes or warm the molds gently by running warm water over the outside and turn them upside down, gently tap them over a plate to release the panna cotta. Sprinkle with remaining chips and serve garnished with whipped topping if desired.

Yield:

6 servings