Greek Yogurt Panna Cotta
A very moreish Greek Yogurt Panna Cotta recipe from A Zest For Life cookbook.
Gelatine leaves 2, cut in half using scissors
Greek yogurt (5% fat) 500g (1lb 2oz)
Clear honey 3 tbsp
Vanilla paste 1 tsp
Kirsch or black raspberry liqueur 4 tbsp, or more honey
Cherries 20, stoned
Put the gelatine in a small bowl, cover with cold water and leave to soak for 5 minutes.
Lightly oil four 150ml (¼ pint) ramekins.
Put the yogurt and honey in a small pan and heat gently, stirring constantly, but take off the heat before it comes to the boil.
Pour off the cold water from the gelatine and add 2 tablespoons boiling water. Stir well until the gelatine has dissolved then whisk into the yogurt. Strain the mixture through a fine sieve into a jug, whisk in the vanilla paste then pour into the ramekins. Chill overnight in the fridge until set.
To serve, dip the ramekins into hot water to loosen the set yogurt then turn out onto plates. Spoon 1 tablespoon of liqueur or honey over each one and serve with cherries.