Honey Yoghurt Panna Cotta

Turn out this creamy, tangy treat its dripping with sweet syrup spiced with cinnamon, star anise and vanilla.

The ingredient of Honey Yoghurt Panna Cotta

• vegetable oil to grease
• 250ml 1 cup pouring cream
• 125ml 1 2 cup honey
• 60ml 1 4 cup boiling water
• 3 teaspoons gelatine powder
• 500g greek style natural yoghurt
• 250ml 1 cup water
• 125ml 1 2 cup honey extra
• 2 tablespoons fresh lemon juice
• 1 vanilla bean split lengthways
• 2 whole star anise
• 1 x 7cm cinnamon stick see note
• fresh berries to serve

The Instruction of honey yoghurt panna cotta

• grease four 200ml dariole moulds with oil place on a baking tray
• place the cream and honey in a small saucepan over low heat cook stirring for 2 minutes or until the honey dissolves
• place boiling water in a heatproof bowl sprinkle with gelatine and whisk with a fork until the gelatine dissolves set aside for 5 minutes to cool slightly stir the gelatine mixture into the cream mixture until combined set aside for 30 minutes to cool add the yoghurt and whisk until combined
• divide the cream mixture among the prepared moulds cover with plastic wrap and place in the fridge for 4 hours or until set
• meanwhile combine the water extra honey lemon juice vanilla bean star anise and cinnamon in a small saucepan stir over medium heat until the honey dissolves increase heat to medium high and simmer for 5 minutes or until the syrup thickens slightly transfer to a bowl and set aside to cool to room temperature
• turn the panna cottas onto serving plates drizzle with the honey syrup and serve with fresh berries

Nutritions of Honey Yoghurt Panna Cotta

calories: 680 194 calories
calories: 30 grams fat
calories: 19 grams saturated fat
calories: 92 grams carbohydrates
calories: 92 grams sugar
calories: n a
calories: 10 grams protein
calories: 83 milligrams cholesterol
calories: 118 6 milligrams sodium
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calories: nutritioninformation