Thursday, April 11, 2013

Yogurt and Honey Panna cotta recipe

Yogurt and Honey Panna cotta
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