Recipes: Honey Yoghurt Panna Cotta

images-2This was my first attempt at panna cotta of any kind and how perfect that if you add yoghurt it is more than acceptable to have for breakfast, a great way to transform a simple breakfast of muesli and yoghurt into a high tea!!! This recipe from Martha Stewart is really easy and of course delicious.

What you need:

  • 2 cups cream
  • 1/4 cup sugar
  • 1 vanilla bean (or 1/2 teaspoon vanilla extract)
  • 1 1/2 teaspoons gelatin
  • 1 cup plain yoghurt
  • 1/2 cup honey
  • pinch of salt

What you do:

  1. Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
  2. Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
  3. Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
  4. Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
  5. Divide mixture among eight ramekins. Chill until firm, at least 4 hours and up to 2 days.
  6. To serve, unmold each panna cotta from its ramekin: Run a flat knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.

images-1Tip: If you don’t wont the worry of wondering if the panna cotta will hold its shape once out of the ramekin, you can use glasses instead, add mixed berries for a fresh look.

One thought on “Recipes: Honey Yoghurt Panna Cotta

  1. Pingback: Perfect Panna Cotta | Recipes for a Healthy You

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