Passionfruit Honey Yoghurt Panna Cotta | dessert and more | Happy Valley Honey Recipes blog

Ingredients

• 100ml cassis
• 150 ml orange juice, freshly squeezed
• 150ml cassis
• 150ml water
• 2 tsp powdered gelatine, dissolved in 3 tbsp hot water
• 6 tbsp passionfruit pulp in syrup, strained to remove pips
• 2 tbsp tawari honey
• 1 cup anchor cream, divided in half
• 2 1/2 tsp gelatine, dissolved in 2 tbsp hot water
• 1 cup thick de winkel greek yoghurt
• 1/2 cup homebrand caster sugar
• 1/2 cup water
• 4 star anise
• 1 lime, juiced
• 1 orange, zest sliced into fine julienne
• 1/2 inch ginger, fine julienne
• 2 oranges, segmented