Ingredients
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Vegetable oil, to grease
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250ml (1 cup) pouring cream
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125ml (1/2 cup) honey
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60ml (1/4 cup) boiling water
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3 teaspoons gelatine powder
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500g Greek-style natural yoghurt
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250ml (1 cup) water
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125ml (1/2 cup) honey, extra
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2 tablespoons fresh lemon juice
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1 vanilla bean, split lengthways
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2 whole star anise
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1 x 7cm cinnamon stick (see note)
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Fresh berries, to serve
Method
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1Grease four 200ml dariole moulds with oil. Place on a baking tray.
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2Place the cream and honey in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the honey dissolves.
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3Place boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves. Set aside for 5 minutes to cool slightly. Stir the gelatine mixture into the cream mixture until combined. Set aside for 30 minutes to cool. Add the yoghurt and whisk until combined.
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4Divide the cream mixture among the prepared moulds. Cover with plastic wrap and place in the fridge for 4 hours or until set.
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5Meanwhile, combine the water, extra honey, lemon juice, vanilla bean, star anise and cinnamon in a small saucepan. Stir over medium heat until the honey dissolves. Increase heat to medium-high and simmer for 5 minutes or until the syrup thickens slightly. Transfer to a bowl and set aside to cool to room temperature.
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6Turn the panna cottas onto serving plates. Drizzle with the honey syrup and serve with fresh berries.
Source: taste.com.au
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