A light, silky panna cotta combining honey-sweetened cream, tangy yogurt, and a vibrant elderflower berry syrup. This elegant dessert is beautifully set, gently flavoured with vanilla, and finished with fresh, macerated berries.
Honey & Yogurt Panna Cotta with Fresh Berries
Prep time :
20 minutes
Cook time :
2-3 hours (refrigeration)
Serves :
4-6
Total Time :
About 3 hours
Honey & Yogurt Panna Cotta with Fresh Berries
Ingredients
Panna Cotta
- 650ml pure cream
- 3 vanilla beans, split and seeds scraped
- 60g sugar
- 80g honey
- 4 titanium gelatine leaves
- 500ml natural yogurt
Syrup & Topping
- 3 tbsp elderflower vinegar
- 3 tbsp sugar
- Fresh seasonal berries, to serve
Method
Prepare Cream Base:
- In a saucepan, combine cream, sugar, vanilla beans and seeds, and honey. Gently heat until sugar dissolves and the mixture is warm (do not boil).
Bloom Gelatine:
- Soak gelatine leaves in cold water until soft, about 5 minutes. Squeeze out excess water, then whisk gelatine into the hot cream mixture until fully dissolved.
Add Yogurt:
- Remove the pan from the heat and gently whisk in the yogurt until smooth.
Strain & Cool:
- Pass the mixture through a fine sieve into a bowl over an ice-cold bain-marie. Cool, stirring, until it begins to thicken and reach a “jelly” consistency. This prevents vanilla seeds from settling.
Set Panna Cotta:
- Pour into moulds or serving glasses. Refrigerate until fully set, about 2-3 hours.
Make Berry Syrup:
- Just before serving, mix elderflower vinegar and sugar. Add fresh berries and let macerate for 5 minutes.
Finish & Serve:
- Top panna cotta with the macerated berries and a spoonful of syrup.
Chef’s Tip
For best results, use thick, high-quality yogurt for a tangy contrast to the honey-vanilla cream. The elderflower vinegar can be swapped for lemon juice or white balsamic if unavailable. Panna cotta is ready when it gives slightly to the touch but holds its shape.
