In a saucepan, whisk the labneh, cream and milk till smooth. Bring to heat - do not boil.

Heat the water in the microwave and stir in the gelatin till bloomed.

Add the gelatin water into the hot mixture and cook for a further of 2 minutes. Switch off.

Pour into moulds and allow it to cool. I poured into 6 small moulds.

Refrigerate till set.

Meanwhile, to make the sauce, bring the sugar and water to boil. Add the honey and boil till slightly thickened. Add the butter and walnut and cook for another minute. Switch off and allow to come to room temperature.

To serve, run a knife around the mould and slowly demould onto the serving dish. Top with the honey walnut sauce. Enjoy!