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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.