Soak fish-glue in cold water.
In a saucepan, bring milk and cream to the boil, turn off the heat, then squeeze and melt the fish-glue.
Remove saucepan from stoves and add chopped dark chocolate to the mixture, carefully stirring to allow melting, then sweeten with orange blossom honey.
Leave the mixture to cool, then pour it into Ø 7 cm molds, previously greased by almond oil.
Let sit panna cotta in the fridge for 6/8 hours.
Decoration: flip desserts on dishes, garnish with raspberries and wild strawberries and add orange blossom honey.