Yoghurt and Honey Panna Cotta – The Jellyologist
Adapted from a Dish magazine recipe.
Ingredients
- - 1 packet Jellyologist Nans Pavlova Jelly
- - 1C cream
- - 1/3C honey
- - 1C buttermilk
- - 1C thick, plain yoghurt
- - 40g butter, at room temperature
- - 1/4C icing sugar, sifted
- - 1/4C honey
- - 1/3C plain flour
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