CHERRY & YOGHURT PANNA COTTAWITH HONEYCOMB

SERVES 4

You can use any shaped ramekins for this recipe, or even tumblers or scotch or martini glasses.

2 x 4 g (¹/₈ oz) gelatine sheets (titanium strength)

500 ml (17 fl oz/2 cups) thin (pouring) cream

1 vanilla bean, split in half lengthways and seeds scraped

50 g (1¾ oz) caster (superfine) sugar

150 g (5½ oz) Greek-style yoghurt

100 g (3½ oz) plain honeycomb, crumbled, to serve

CHERRY GLAZE

125 g (4½ oz) fresh cherries, pitted

25 g (1 oz) caster (superfine) sugar

1 x 4 g (¹/₈ oz) gelatine sheet (titanium strength)

For the panna cotta, soak 2 gelatine sheets in cold water until soft. Place the cream, vanilla bean and seeds and sugar in a saucepan over low heat and stir until simmering and the sugar dissolves.

Squeeze out the excess water from the gelatine and stir the gelatine into the cream mixture until it dissolves.

Place the yoghurt in a bowl, add half the warm cream mixture and stir until combined. Stir through the remaining cream mix. Divide the mixture evenly among four 125 ml (4 fl oz/½ cup) ramekins, cover and place in the fridge until set.

For the glaze, place the cherries, sugar and 250 ml (9 fl oz/1 cup)water in a small saucepan over low heat and stir until the sugar dissolves. Bring to a simmer and cook for 10 minutes or until the cherries are soft. Squash the cherries with a fork to release their juices then strain.

Soak the gelatine in cold water until soft. Squeeze out the excess water, add the gelatine to the strained cherry mixture and stir until completely dissolved. Allow the glaze to cool so it’s at room temperature and just thickened. Gently pour the glaze onto each panna cotta then return to the fridge to set.

Serve with the crumbled honeycomb.