Yogurt panna cotta

Yogurt panna cotta

This silky, creamy dessert has a subtle sweetness from the honey and a sharp tang thanks to the yogurt. It's a perfect dessert to serve with ripe summer fruits
  • Total:
  • Serves: 4 persons



  1. Step 1

    Soak the gelatine leaves in a bowl of cold water until softened. Meanwhile, combine the milk, cream, sugar, vanilla seeds and pod in a medium pan. Gently warm over a medium heat until steaming but not boiling. Remove from the heat and set aside to infuse for 10 minutes. Remove the vanilla pod. Squeeze the water from the gelatine leaves and drop these into the cream mixture. Gently warm again, stirring to dissolve the gelatine.
  2. Step 2

    Remove the cream mixture from the heat, then stir in the yogurt and honey, and whisk until smooth. Pour the panna cotta mixture into dariole moulds and chill overnight.
  3. Step 3

    To serve, boil the kettle and pour a 2cm depth of the hot water into a shallow bowl. Carefully dip the bases of the moulds in the hot water for 5-10 seconds to loosen the panna cottas, then invert onto serving plates. Serve topped with ripe summer fruit.