The creamy texture of this Panna Cotta is to die for, accompanied with a Zesty Spiced Honey Syrup it is the perfect way to finish a beautiful meal. Let your friends think you are a Master Chef, but keep this our little secret as it is quite easy to make.
1 Vanilla Bean cut in half and seeds scraped (keep seeds)
1 1/2 Cups of Thickened Cream
1/2 Cup Caster Sugar
2 Gelatine Leaves
500g Queensland Yoghurt Natural Yoghurt
A little green garnish
Spiced Sugar Syrup
1/2 Cup Honey
Vanilla Bean from Panna Cotta rinsed
1 Cinnamon Stick
2 Tablespoons Fresh Lemon Juice
In a medium saucepan over medium heat place Cream, Sugar, Vanilla Bean & Seeds. Stirring consistently until the sugar is dissolved. Bring to just about boiling then remove from heat and stand while you prepare the gelatine.
Place the two leaves of gelatine in cold water and stand for 5 minutes. Squeeze excess water from leaves and whisk into the cream mixture until dissolved. Whisk in Queensland Yoghurt Natural Yoghurt until well combined and creamy and then strain through a sieve into a pouring jug.
Pour into 4 pre prepared 1 Cup Panna Cotta Moulds, cover with cling wrap and place in fridge for 3 hours. If you do not have any Panna Cotta Moulds you can use 4 round tea cups ever so lightly greased with vegetable oil or f you do not feel comfortable with using moulds pour the mixture into four glasses and serve as a parfait style desert.
To prepare Spiced Honey Syrup place Honey, Rinsed Vanilla Bean, Cinnamon Stick and Lemon Juice in a small saucepan. Simmer gently for around 5 minutes or until mixture slightly thickens. Set aside and leave at room temperature.
Once set, pop out the individual Panna Cotta onto a small plate, drizzle with prepared Spiced Honey Syrup and garnish with a little bit of green