Greek yoghurt and honey is one of my favourite combinations – and the best thing about this dessert is that you could absolutely get away with having it for brunch. Maybe.
This recipe is also processed sugar free – that’s not to say it doesn’t contain added sugar; as honey is a sugar – however honey contains more nutritional benefit than refined white sugar, so that’s a bonus.
I try to avoid using honey as much as possible in an effort to save the bees – those of you who don’t know, bees are an endangered species and without bees to pollinate, we would be without pretty much every thing we currently eat. So for this recipe please try and source your honey locally or from a trusted source – for more info on the topic, please have a look at my blog Honey: The Real Buzzkill
To make this delicious pudding you’ll need:
- 250ml milk (or cream if you want it to be extra luxurious)
- 250g Greek yoghurt
- 75g honey
- 3 gelatine leaves/vegetarian gelatine
[To make this vegan, use soya/nut milk and soya yoghurt alternatives, and maple syrup instead of honey! And make sure to source vegan approved gelatine)
Soak the gelatine leaves in very cold water (I even throw a few ice cubes in there to keep it really cold). It’s important to place the leaves in individually to ensure they soak through properly.
Heat the cream and honey in a saucepan over a gentle flame until the cream is steaming slightly and the honey is melted.
When the gelatine has softened, squeeze out all the excess water and stir through the hot mix until it has dissolved. Allow the mix to cool for around 15 minutes.
Add the Greek yoghurt and whisk through until combined. Pour in to ramekins and chill in the fridge to set. The setting process takes a minimum of 4 hours, so ideally make these in the morning, or even the night before they’re needed.
To de mould the panna cotta, place the moulds in hot warm for 30 seconds (longer than this at once will melt the pudding!) and turn it on to a plate – you may have to shake it slightly to release the air pressure. If it wont budge, just repeat the process!
I serve mine with poached fruit; stone fruits such as apricots, peaches or cherries work really well. Slice the fruit to desired size and poach gently in water, and a splash of vanilla until the fruit is tender. If you like a little crunch, try serving with some crushed nuts or granola (I’m telling you this is 100% brunch legit.)