Place the milk, sugar and kaffir lime leaves in a saucepan over low heat. Bring to a gentle simmer and cook for 5 minutes. Remove from the heat and set aside for 30 minutes for the kaffir lime flavour to infuse.

Return the pan to low heat and bring to a gentle simmer, then remove from the heat. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Squeeze out the excess water.

Whisk the gelatine into the milk mixture until dissolved.

Whisk in the yogurt until incorporated.

Strain into a jug and discard the lime leaves.

Pour into shooter glasses and refrigerate for at least 4 hours or until set.

Serve with a drizzle of honey.