Yoghurt Panna Cotta with Finger Limes
A simple desert of cooked cream with yoghurt and honey, garnished with finger limes, mint and pomegrnate arils
Servings: 6 people
Ingredients
- 1 1/2 cups Greek yoghurt
- 1 1/2 cups cream
- 3 sheets gelatine
- 1/4 cup honey
- finger limes, mint leaves, pomegranate arils to garnish
Instructions
- Soak the gelatine sheets in a shallow bowl of cold water for about 5 minutes.
- Whisk half of the cream with the yohghurt in a bowl and set aside.
- While the gelatine is soaking, heat half of the cream in a small saucepan. Whisk in the honey until it is incorporated into the cream.
- Squeeze the water from the gelatine sheets and whisk into the honey yoghurt mixture. Keep whisking until the gelatin has completely melted.
- Whisk the warm cream into the cream yoghurt mixture.
- Ladle the mixture into 1/2 cup capacity ramekins.
- Cover and refrigerate for 2 hours until set.
- Garnish with finger lime pulp, pomegranater arils and baby mint leaves before serving.
Notes
The yoghurt panna cotta can be made a day ahead. Once set, you can add the garnish about an hour before serving.