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Honey-yoghurt panna cotta

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • Vegetable oil, to grease
  • 250ml (1 cup) pouring cream
  • 125ml (1/2 cup) honey
  • 60ml (1/4 cup) boiling water
  • 3 teaspoons gelatine powder
  • 500g Greek-style natural yoghurt
  • 250ml (1 cup) water
  • 125ml (1/2 cup) honey, extra
  • 2 tablespoons fresh lemon juice
  • 1 vanilla bean, split lengthways
  • 2 whole star anise
  • 1 x 7cm cinnamon stick (see note)
  • Fresh berries, to serve


  • 1
    Grease four 200ml dariole moulds with oil. Place on a baking tray.
  • 2
    Place the cream and honey in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the honey dissolves.
  • 3
    Place 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.
  • 4
    Divide the cream mixture among the prepared moulds. Cover with plastic wrap and place in the fridge for 4 hours or until set.
  • 5
    Meanwhile, 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.
  • 6
    Turn the panna cottas onto serving plates. Drizzle with the honey syrup and serve with fresh berries.

Source: taste.com.au


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