2 – 4 people
- 300ml full cream milk
- 3 tbsp raw honey
- 1 tbsp vanilla bean paste
- 3 gelatine leaves
- 200g Jalna greek yoghurt
- 300g seasonal fruit, sliced
- 100g granola [optional]
- Whisk together milk, honey and vanilla in a small saucepan. Place over medium heat. Bring to a simmer and remove from heat.
- Soften gelatine leaves in cold water. Squeeze excess water and whisk into hot milk. Allow to mixture to cool to room temperature.
- Gradually whisk yoghurt into milk mixture until smooth.
- Pour into dariole moulds or preferred serving glasses. Place in the refrigerator to set for 4 hours or overnight.
- To serve, remove panna cotta from mould and place on a serving plate. Serve chilled with seasonal fruit and granola.
Our friends at Wine Selectors recommend pairing this dish with a Sparkling Rose
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