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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
Author: sbaskitchen
Ingredients
  • 300 ml pure 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
  1. Split the vanilla bean in half and scrape out the seeds using the back of a knife.
  2. Place the vanilla bean and seeds, together with the cream, cinnamon stick and clove into a pan and gently heat until barely simmering.
  3. Reduce heat to as low as possible and leave for 15 minutes allowing the spices to infuse their flavour into the cream.
  4. Soak the gelatine in cold water for a few minutes, to soften.
  5. 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.
  6. 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.
  7. Strain the cream and yoghurt mixture into a jug.
  8. Pour into serving dishes or moulds and refrigerate for 2-3 hours.
  9. 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.
Notes