Yogurt Panna cotta


290 g. Greek yogurt

110 g. honey Wise Greece Exclusive Chestnut blossom honey

2 tablespoons powdered gelatin

6 tablespoons water

540 ml heavy cream

1 vanilla pod


To serve with:

Dolopia Spoon sweet ginger with lavender

Wise Greece Exclusive Cherry spoon sweet


Cooking Instructions:

Pour 6 tablespoons water in a small bowl and sprinkle the gelatin on top. Let stand for five minutes and mis with a spoon. Should look like a thick paste.

Pour half the cream in a small pot. Cut the vanilla pod in half lengthwise, scrape out the seeds, and add both seeds and pod halves into the pot with the cream along with the sugar. Place on medium-low heat and bring to a gentle simmer whilst whisking it occasionally, until the sugar dissolves. Remove from heat, discard the vanilla pods and mix in the gelatin until it dissolves. Set aside to slightly cool.

Place the yogurt in a large bowl and gradually mix in the remaining cream until the mix is thick, creamy and smooth. Pour in the yogurt mix into the warm cream, mixing it with a whisk until incorporated.

Pour the mix into glasses or bowls and place in the fridge to set for at least an hour.

Serve with ginger or cherry spoon sweet and pour some extra syrup on top.