Yogurt Panna Cotta Recipe
This silky, creamy dessert has a subtle sweetness from the honey and a sharp tang, thanks to the yoghurt. It's a perfect dessert to serve with ripe summer fruits
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Cooking tools:
- Dariole mold
- Saucepan
- Whisk
- Mixing bowl
- Kettle
- Stove
- Refrigerator
- Paring knife
- Kitchen scale
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 3 gelatine leaves
- 150ml whole milk
- 300ml double cream
- 30g caster sugar
- 1 vanilla bean split and seeds scraped out
- 50ml thick greek yogurt
- 2 tbsp runny honey (ideally wildflower or meadow honey if you can find it)
- ripe summer fruits (such as strawberries) to serve
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