Turn out this creamy, tangy treat — it’s dripping with sweet syrup spiced with cinnamon, star anise and vanilla.
Ingredients
- 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
Method
- Step 1Grease four 200ml dariole moulds with oil. Place on a baking tray.
- Step 2Place the cream and honey in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the honey dissolves.
- Step 3Place 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.
- Step 4Divide the cream mixture among the prepared moulds. Cover with plastic wrap and place in the fridge for 4 hours or until set.
- Step 5Meanwhile, 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.
- Step 6Turn the panna cottas onto serving plates. Drizzle with the honey syrup and serve with fresh berries.
- High protein
- Low sodium
Nutrition
2846 kj
Energy
30g
Fat Total
19g
Saturated Fat
10g
Protein
83mg
Cholesterol
118.6mg
Sodium
92g
Carbs (sugar)
92g
Carbs (total)
All nutrition values are per serve
Notes
If cinnamon sticks are unavailable, use 1/2 tsp ground cinnamon.
Cook’s tip: Make sure the cream mixture has cooled to room temperature before adding the yoghurt in step 3. If the mixture is too hot, the yoghurt will curdle.
- Author: Miranda Farr
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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