Spiced Honey and Yoghurt Panna Cotta with Quince and Granola
This recipe was inspired by the beautiful quince tree that is in full bloom in our garden.
Category:
Dessert
Keyword:
Honey, Panna Cotta, Pickled Quinces, Yoghurt
Quantity: 6
Ingredients
- 300 ml cream
- 250 g Greek yoghurt
- 1 vanilla bean
- 1 cinnamon stick
- 1 clove
- 2 tbs honey
- 3 sheets of gold strength gelatine
- Stewed or preserved quince diced
- Granola (see notes for link to my recipe)
- Mint leaves - to garnish
Instructions
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Split the vanilla bean in half and scrape out the seeds using the back of a knife.
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Place the vanilla bean and seeds, together with the cream, cinnamon stick and clove into a pan and gently heat until barely simmering.
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Reduce heat to as low as possible and leave for 15 minutes allowing the spices to infuse their flavour into the cream.
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Soak the gelatine in cold water for a few minutes, to soften.
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Remove the vanilla bean, cinnamon stick and clove from the hot cream, then take the gelatine from the water and gently squeeze to remove any excess water.
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Add the gelatine, together with the yoghurt and honey, to the hot cream and stir until the gelatine has dissolved and the mixture is smooth.
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Strain the cream and yoghurt mixture into a jug.
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Pour into serving dishes or moulds and refrigerate for 2-3 hours.
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To serve, sprinkle the top with a tablespoon of granola and 1 1/2 tbs of diced quince, and finally, add a little sprig of mint for garnish.
