Honey infused yoghurt panna cotta

Recipe from: 12 February 2015
recipes, fruit, summer, berries, honey

Ingredients 8
Servings
Time 00:15
  • 4
    gelatine leaves
  • 1
    cup
    fresh cream
  • 1
    vanilla pod, expose the seeds
  • 1/3
    cup
    good quality honey – or more to taste
  • 750
    ml
    full fat yoghurt
  • TO SERVE:
  • 300
    g
    fresh raspberries and blueberries
  • 1
    cup
    crushed honeycomb candy
 

Method

 

Soak the gelatine leaves in cold water until softened.
Heat the cream, honey and vanilla until almost boiling. Remove from the heat and fish out the vanilla pod.
Squeeze the water out of the gelatine leaves and stir into the cream mixture until dissolved. Cool until mixture starts to thicken slightly.
Whisk the full fat yoghurt until smooth. Add the cooled cream mixture and mix until well combined.
Pour into 8-12 chilled ramekins or small glass jars and refrigerate until set (at least 3 hours).
To serve: Top with fresh berries and crushed honeycomb.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.
 
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Read more on: desserts  |  recipes  |  fruit
 

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