Honey-yoghurt panna cotta

Method

• 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.