The combination of aromatic bay leaves and warm tones of honey infuse this light, creamy dessert with a lovely subtle flavour that works well with most fruit toppings.
Serves: 4–6
INGREDIENTS
1 cup milk
½ cup cream
4 tablespoons honey
2 bay leaves, ripped in half
3 sheets gelatine
1½ cups thick plain yoghurt
METHOD
Put the milk, cream, honey and the bay leaves in a small saucepan and slowly bring to just below boiling point.
Soak the gelatine in a dish of cold water for a few minutes. Squeeze out the excess water and whisk it into the hot milk. Set aside at room temperature for 1 hour to infuse.
Strain through a sieve into a jug.
Put the yoghurt in a bowl and whisk in the cooled milk until smooth. Pour into glasses, cover and chill for several hours until set.
To serve: Top each pannacotta with preserved fruit such as figs or apricots or use the recipe for raspberries in syrup. We served ours with biscotti from Wild Wheat.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.