Panna Cotta all'Olio

This recipe, from the Via Carota cookbook, suggests serving the panna cotta with a drizzle of olive oil and a tiny pinch of flaky sea salt, or a spoonful of kumquat marmalade (the recipe for which is in the book). I decided to experiment a little, so I tried three different toppings: a spoonful of hazelnuts in honey that I had in my pantry; a few drops …