Yoghurt Panna Cotta with Raspberries and Honeycomb

So this week I handed over my giant folder of sweet recipes to Mr B and told him to pick something for dessert. The only issue with this is that whereas I flick through the folder going 'ooohh too complicated' or 'ooohhh to fattening,' Mr B flicks through it and goes 'ooohhh that looks delicious, I want that one' with no regard for the ingredients required or the steps involved.

I say this is an issue but it's also probably a good thing because it pushes me to try making things that I frequently skip over, like this Yoghurt Panna Cotta with Raspberries and Honeycomb. I have been terrified of this recipe for years, certain it could not possibly work out and wouldn't you know it, it actually turned out to be one of the easiest and most delicious desserts we have ever made! So now I've gone from being scared of this recipe to looking forward to trying it again next week using blueberry flavoured greek yoghurt!

Yoghurt Panna Cotta with Raspberries and Honeycomb - Serves 4

250ml full cream milk
400ml thickened cream
130g caster sugar
1 tspn vanilla essence
3/4 tbspn gelatine powder
300g thick greek style yoghurt (I used a vanilla-bean greek yoghurt)
125g fresh or frozen raspberries (if using frozen, allow them to come to room temperate before serving)
100g honeycomb, crushed - optional (I used a normal sized Crunchie bar for this)

In a medium saucepan over low heat, combine the milk, cream and sugar and heat until gently simmering. Do not allow it to come to the boil. Once the mixture is simmering, remove from the heat and add the vanilla.

Pour 2 tbspns boiling water into a small jug and gently sprinkle over the gelatine. Stir until gelatine is dissolved and then add immediately to the cream mixture. Stir to combine and then strain the mixture into a clean bowl. Allow to cool for 5-10 mins.

Stir the yoghurt through the cream mixture. Pour the mixture into four 1 cup ramekins and refrigerate for at least 4 hours or overnight until set.

To serve - Roughly smash the raspberries with the back of a fork or spoon. Spoon over the top of the panna cotta and sprinkle with crushed honeycomb if using.

Enjoy!

Mrs B xx