Honey and yoghurt panna cotta
Honey and yogurt panna cotta is a delicious twist on the classic Italian dessert, panna cotta, which means "cooked cream." This easy recipe is delicate, smooth, and irresistible, yet simple to prepare. Traditionally made by simmering cream, sugar, and gelatin, then chilling, panna cotta can be flavored with anything from vanilla to fruit. In this version of honey and yogurt panna cotta, part of the cream is replaced with Greek yogurt for a lighter texture, while honey is used instead of sugar, giving the dessert a natural sweetness and a lovely floral note.
Ingredients
- 320 ml cream
- 1 vanilla bean, split and scraped
- 90-110 g runny honey; I use 90 g, but if you have a sweet tooth you might want to use up to 110 g honey
- 2 heaped tsp powdered gelatine.; if you want to demould your panna cotta for presentation, use an extra leveled tsp gelatine for a firmer texture
- 2 tbsp water
- 600 g Greek yogurt
Instructions
- Heat the cream with the honey and the split vanilla bean in a sauce pan until the honey is dissolved. Scrape any seeds out of the vanilla pot and add them back into the cream.
- While the cream is heating up, mix the gelatine powder with the 2 tbsp of water and heat it up carefully in the microwave until the mixture is dissolved.
- Remove the vanilla bean from the hot cream and stir in the liquid gelatine. Mix well.
- Let the mixture cool down to room temperature.
- Mix the Greek yoghurt into the cream mixture.
- Fill the panna cotta into serving glasses and chill them in the fridge for at least 5 hours. If you go for a rustic and homey menu, use different little serving glasses. If you want a more elegant dessert, use plastic moulds that are lightly oiled with a neutral oil and demould each one on a plate before you decorate them.
- You can serve the panna cotta plain as it is or decorate it with fresh fruit, like strawberries, raspberries, orange segments, cape gooseberries, blueberries or plain honey.
- Tip to serve your panna cotta
- Mix 70 g of runny honey with 45 ml fresh lemon juice. Add a few roasted sunflower seeds and top each panna cotta with a little bit of the mixture. Or decorate each panna cotta with fresh strawberries, honey and mint.