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Ingredients

Vegetable oil, to grease
375ml (1 1/2 cups) pouring cream
45g (1/4 cup) pure icing sugar, sifted
2 tablespoons hot water
2 teaspoons gelatine powder
180g (2/3 cup) King Island Dairy Vanilla Bean Yoghurt
Cut honeycomb in pure honey, warmed, to serve

Method

Step 1 Brush four 125ml (1/2-cup) capacity dariole moulds with oil to lightly grease.
Step 2 Place the cream in a small saucepan over medium heat and cook, stirring, for 3-4 minutes or until heated through. Remove from heat. Add the sugar and stir until sugar dissolves.
Step 3 Place the hot water in a small heatproof jug. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves.
Step 4 Add the gelatine mixture to the cream mixture and stir to combine. Transfer to a heatproof bowl and whisk in the yoghurt. Spoon the mixture evenly among the prepared moulds. Place in the fridge for 4 hours or until set.
Step 5 Invert a mould onto a serving plate and cover with a hot, damp cloth. Hold the mould to the plate and shake to remove panna cotta. Drizzle over honey. Repeat with remaining panna cottas.

Vanilla bean yoghurt panna cotta

How to make Vanilla bean yoghurt panna cotta

Ingredients

Method