Honey and Rose Yoghurt Panna Cotta
4
15 minutes
This delicate and floral panna cotta is a perfect ending to a meal. The creamy texture and subtle sweetness of the honey and rosewater make it a delightful treat. Enjoy it chilled for a refreshing dessert.
Ingredients
150ml creamy milk
2 teaspoons rosewater
100g Thursday Cottage 'Acacia' honey
3 gelatine leaves
500ml Greek yogurt
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Small saucepan
Bowl
Ramekins or moulds
Directions
Heat milk mixture: In a small saucepan, combine milk, rosewater, and honey. Heat over low heat until simmering. Remove from heat.
Prepare gelatine: Soak gelatine leaves in cold water for 4-5 minutes. Squeeze out excess water and stir into the hot milk mixture until dissolved.
Cool and combine: Let the mixture cool to room temperature. Beat in Greek yogurt until thick and creamy.
Set panna cotta: Pour the mixture into individual ramekins or moulds. Refrigerate for at least 4 hours, or overnight, until set.
Serve: To serve, dip the moulds in hot water for a few seconds. Turn upside down onto serving plates.
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