Yogurt and Honey Panacotta


Chef Maritha Steyn

Ingredients:

20ml

Gelatine, softened in 50 ml water

500ml full cream milk

125 ml Cream

50ml

Honey or Castor sugar

50 ml Natural Yogurt

5ml vanilla essence or seeds of 1 pod

Method:

1. Soak gelatine, then heat.

2. Bring milk to boil, whisk in gelatine and cook for ± 1 mi

nute, remove from heat.

3. Place over an ice bath and continue whisking as it

cools.

4. Beat cream until stiff. Add the honey and vanilla

. In case of using a vanilla pod, remove the seeds

and add to milk.

5. Continue whisking milk mixture till soft and almost a

soft peak figure of 8 shapes.

6. Fold in yogurt and cream. Place in moulds.

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