Cherry and yoghurt panna cotta with honeycomb
Cherry and yoghurt panna cotta with honeycomb. Photo: WILLIAM MEPPEM
Finish any meal on a high note with a panna cotta designed to dazzle.
- 2 leaves titanium-strength gelatin
- 500ml pouring cream
- 1 vanilla bean, scraped
- 50g caster sugar
- 150g plain Greek yoghurt
- 100g plain honeycomb, crumbled
- Cherry glaze
- 125g fresh cherries, pitted
- 25g caster sugar
- 1 leaf titanium-strength gelatin
To make the panna cotta, soak 2 leaves gelatin in cold water until soft.
Place the cream, vanilla bean and sugar in a saucepan over a low heat and stir until simmering and the sugar has dissolved.
Squeeze the excess water from the gelatin leaves and stir into the cream mixture until the gelatin has dissolved.
Place the yoghurt in a bowl, add half the warm cream mixture and stir until combined.
Stir the remaining cream mix through.
Divide the mixture evenly among 4 x 10cm-diameter moulds, cover and place in the fridge until set.
For the glaze, place the cherries, caster sugar and 1 cup water in a small saucepan over a low heat and stir until the sugar has dissolved.
Bring to a simmer and cook for about 10 minutes or until the cherries are soft.
Squash the cherries with a fork to release their juices, then strain.
Soak the gelatin leaf in cold water until soft.
Squeeze out excess water, add the gelatin leaf to the strained cherry mixture and stir until dissolved.
Allow the glaze to cool so it's at room temperature and just thickened.
Gently pour the glaze onto each panna cotta; place in the fridge to set. Serve with honeycomb.
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