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Honey-yoghurt panna cotta
Honey-yoghurt panna cotta
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Indulge in a luscious dessert drizzled with spicy-sweet syrup.
Ingredients:
  • Vegetable oil, to grease
  • 250ml (1 cup) pouring cream
  • 125ml (1/2 cup) honey
  • 60ml (1/4 cup) boiling water
  • 9.00 gm gelatine powder
  • 500g Greek-style natural yoghurt
  • 250ml (1 cup) water
  • 125ml (1/2 cup) honey, extra
  • 42.00 gm fresh lemon juice
  • 1 vanilla bean, split lengthways
  • 2 whole star anise
  • 1 x 7cm cinnamon stick (see note)
  • Fresh berries, to serve
Instructions:
  • Grease four 200ml dariole moulds generously with oil and place them on a baking tray.
  • In a small saucepan, gently heat the cream and honey together until the honey dissolves, stirring constantly for about 2 minutes.
  • Begin by pouring boiling water into a heatproof bowl. Sprinkle in the gelatine and whisk with a fork until fully dissolved. Let it cool for 5 minutes. Combine the gelatine mixture with the cream and let it cool for 30 minutes. Finally, mix in the yogurt until well combined.
  • Pour the creamy mixture into the molds, cover with plastic wrap, and chill in the fridge for 4 hours until firm.
  • Combine water, additional honey, lemon juice, vanilla bean, star anise, and cinnamon in a saucepan. Stir over medium heat until honey dissolves. Increase heat to medium-high and simmer for 5 minutes until syrup slightly thickens. Transfer to a bowl and let cool to room temperature.
  • Plate the panna cottas, drizzle with honey syrup, and garnish with fresh berries before serving.

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