1. Soak the gelatine for 10 minutes and melt it over a water bath.
2. Mix A38, honey and vanilla seeds.
3. Fold 2 dl of the A38 mixture into the melted gelatine.
4. Now stir in the rest of the A38 mixture.
5. Divide the mixture into 20 serving glasses or bowls.
6. Refrigerate until the panna cotta has set.
7. Chop the hazelnut kernels and crumble the rye bread.
8. Toast the mixture in butter until golden and crunchy.
9. Then add the sugar and allow the rye bread crunch to cool.
10. Before serving, spread the jam over the panna cotta and top with rye bread crumbs.
