RECIPE BY:

Georgia Barnes

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 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]

 

METHOD:

  • 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.

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