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
- Serves: 4 persons
- 3gelatine leaves
- 150ml whole milk
- 300ml double cream
- 30g caster sugar
- 1vanilla bean, split and seeds scraped out
- 50ml thick greek yogurt
- 2tbsp runny honey (ideally wildflower or meadow honey if you can find it)
- ripe summer fruits (such as strawberries), to serve
Step 1Soak 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.
Step 2Remove 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.
Step 3To 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.