This 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.

Tip: 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.