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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.