The combination of aromatic bay leaves and warm tones of honey infuse this light, creamy dessert with a lovely subtle flavour that works well with most fruit toppings.
1 cup milk
½ cup cream
4 tablespoons honey
2 bay leaves, ripped in half
3 sheets gelatine
1½ cups thick plain yoghurt
Put the milk, cream, honey and the bay leaves in a small saucepan and slowly bring to just below boiling point.
Soak the gelatine in a dish of cold water for a few minutes. Squeeze out the excess water and whisk it into the hot milk. Set aside at room temperature for 1 hour to infuse.
Strain through a sieve into a jug.
Put the yoghurt in a bowl and whisk in the cooled milk until smooth. Pour into glasses, cover and chill for several hours until set.
To serve: Top each pannacotta with preserved fruit such as figs or apricots or use the recipe for raspberries in syrup. We served ours with biscotti from Wild Wheat.