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Ingredients:
For the panna cotta:
- 7 g gelatine
- 2 teaspoons cold water
- 230 g sweet cream
- 65 g sugar
- BAM vanilla pod
- or one teaspoon of BAM vanilla paste instead of the pod
- 280 g Greek yoghurt
- 190 dried apricots
- 150 ml white dry wine
- 85 g honey
Instructions:
For the panna cotta:
1
In a small bowl, mix the gelatine with the cold water. Leave to soak for at least 5 minutes. In a small saucepan, bring the cream, sugar and vanilla pod and seeds to the boil, or add vanilla bean paste instead of the seeds and pod. Stir in the gelatine and stir until it melts. In a separate bowl, whisk the yoghurt. Gradually add the cooked vanilla cream. Pour the mixture into six panna cotta cups and refrigerate for at least 3 hours.
2
Meanwhile, in a small saucepan, simmer the apricots in the white wine over a low heat. Simmer until the apricots swell and the volume of wine is reduced by half, this will take about 20 minutes. After this time, add the honey and cook until thickened, about 5 minutes. Then cool.
3
Turn each panna cotta from the cups onto a plate; you may have to tap and shake the cups to loosen the panna cotta. Slice the apricots and spoon them on top of the panna cotta. Pour over some honey syrup and serve.
Gluten free
Recommended
Lactose-free
Vegan
FIT
Best seller
Quick desserts 
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