Name: Honey infused yoghurt panna cotta
Prep time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Cold
Ingredients: 4 gelatine leaves; 1 cup cream; 1 vanilla pod split; 1/3 cup honey; 750 ml yoghurt; 150 g raspberries; 150 g blueberries; 1 cup honeycomb

Recipe Disclaimer

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Ingredients (8)

4	gelatine leaves
1 cup	cream
1	vanilla pod — split
1/3 cup	honey
750 ml	yoghurt

TO SERVE:

150 g	raspberries
150 g	blueberries
1 cup	honeycomb

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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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