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| Yogurt and Honey Panna cotta |
The combination of aromatic bay leaves and warm tones of honey infuse this light, creamy dessert with a lovely subtle flavour that works well with most fruit toppings
Serves 4-6
Yogurt and Honey Panna cotta ingredients: 1 cup milk. 2 bay leaves, ripped in half. 1/2 cup cream. 3 sheets gelatine. 4 tablespoons honey. 1 and 1/2 cups thick plain Yogurt
Yogurt and Honey Panna cotta recipe: Put the milk, cream, honey and the bay leaves in a small saucepan and slowly bring to just below boiling point. Soak the gelatine in a dish of cold water for a few minutes. Squeeze out the excess water and whisk it into the hot milk. Set aside at room temperature for 1 hour to infuse. Strain through a sieve into a jug. Put the yoghurt in a bowl and whisk in the cooled milk until smooth. Pour into glasses, cover and chill for several hours until set
To serve: Top each pannacotta with preserved fruit such as figs or apricots or use the following recipe for raspberries in syrup. We served ours with biscotti from Wild Wheat
