Yoghurt Panna Cotta with Honey Comb

  • Preparation Time15 mins
  • Serves8
  • DifficultyMedium

For the Panna Cotta:

1 litre vanilla yoghurt
Large dessert spoon cultured cream
250ml full cream milk
8 leaf gelatine (soaked in cold water)
1 teaspoon vanilla powder

For the Honeycomb:

350g caster sugar
80ml water
60g liquid honey
100g liquid glucose
12g bicarbonate of soda
Sugar thermometer and non-stick mat needed
10 passionfruits/granadilla - cut in half, seeds removed

1. For the panna cotta, warm milk, yoghurt and vanilla in a pot. Add strained soaked gelatine to melted liquid.

2. Whisk cultured cream in separate bowl. Add hot mixture from hob into cultured cream, stir to combine, and pour liquid mixture into a jug.

3. Pour into bowls to set in fridge.

4. For the honeycomb, heat honey, sugar, glucose, water in a large pot and bring temperature up to 155 degrees.

5. Gently stir in bicarbonate of soda then turn off the heat.

6. When all the bicarbonate of soda is incorporated into mixture, slowly pour onto a non-stick mat to cool.

To Finish:

1. Break or cut honeycomb into bite size pieces.

3. Top the panna cotta with passion fruit and honey comb.

Latest recipes

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+