Yoghurt and Honey Pannacotta
Photography by Aaron McLean.
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.
Serves: 4–6
INGREDIENTS
1 cup milk
½ cup cream
4 tablespoons honey
2 bay leaves, ripped in half
3 sheets gelatine
1½ cups thick plain yoghurt
METHOD
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.
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latest issue:
Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.