In a small saucepan, put 3tbsp water and sprinkle over the gelatine. Leave to one side. In a separate pan, put the cream, gorgonzola, honey, vanilla and orange zest over a medium heat, until the cheese has mostly melted and the cream is almost boiling. Pass through a fine sieve and push through any of the unmelted cheese. Taste and add a pinch or two of salt, then leave to cool slightly.
Put the pan with the gelatine over a low heat and carefully melt the gelatine. It won’t take long, so be careful not to boil the mixture as it will lower its setting ability. Carefully pour the liquid gelatine into the cream mixture, stirring as you do. Then pour into your moulds and place in the fridge for at least 4 hours, if not overnight, to set.
To prepare the quince, cut into approximately 1cm cubes. Place the sugar, water, cinnamon stick and orange zest in a saucepan and heat to dissolve the sugar. Once the sugar is dissolved, add the quince and bring up to a simmer. Check the quince every so often, it is ready when it’s soft, but not so soft it loses its shape.
Remove the cooked quince and put to one side. Turn up the heat under the syrup and reduce until syrupy. Pass through a fine sieve or muslin and leave to cool. The quince can be stored in the syrup until ready to use.
For the brittle, place the water and sugar in a saucepan and heat gently until sugar has dissolved. Prepare a baking tray with some greaseproof paper. Turn up the heat under the pan and cook the sugar until it turns a golden caramel colour. Add in the walnuts and stir to coat in the caramel and pour out onto the prepared baking tray. Leave to cool. Once cool, place in a food processor and blend to a rough crumb consistency. The brittle can be stored in an airtight container until it is ready to use.
Once the panna cotta are set, run a warm knife around the rim and dip the moulds in to water for a few seconds. Turn the panna cotta out onto a plate, pour over some of the poached quince and the poaching syrup. Sprinkle over some of the brittle and serve.