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Greek Yogurt Panna Cotta

Greek Yogurt Panna Cotta

A very moreish Greek Yogurt Panna Cotta recipe from A Zest For Life cookbook.



Greek Yogurt Panna Cotta

Ingredients

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

Instructions

1

Put the gelatine in a small bowl, cover with cold water and leave to soak for 5 minutes.

2

Lightly oil four 150ml (¼ pint) ramekins.

3

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.

4

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.

5

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.

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