Yogurt panna cotta with honey

For the panna cotta:

400 g strained yogurt 400 g heavy cream 100 g sugar 1 tsp honey 4 gelatin sheets Juice of ½ lemon 1 tsp rosewater 1 vanilla 1 A pinch of salt

To serve:

2–3 tbsp honey

Place the gelatin sheets in a bowl of cold water with 1 ice cube and let them soften for 5 minutes.

In a small pot, heat the cream with sugar, honey, vanilla, lemon juice, rosewater, and salt. Do not boil.

Remove from heat. Squeeze out the gelatin and add it to the warm cream. Stir until fully dissolved.

Add the yogurt and whisk until smooth.

Strain the mixture through a sieve to remove any lumps.

Pour into ramekins or small bowls and refrigerate for at least 4 hours, until set.

Drizzle with honey before serving.

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Yogurt panna cotta with honey

Servings

Preperation

Cooking

Waiting

For the panna cotta:

To serve:

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