To have some dessert over the next days I made a new kind of panna cotta. It is a bit strange, because it only contains 200g of double cream. It is a lot lighter then others of its kind. It contains 200 g Greek yogurt.
I have a wonderful dark and intense jar of honey in use in the moment. It is from the region of Piedmont in Italy and is honeydue honey. It is called Miele de Melata di Bosco del Roero.
The honey gets caramelized to a even darker colour and the whole kitchen has this smell of nearly burnt honey. So good.
recipe for 8 small cups:
125 g honey
200 g double cream
200 g Greek yogurt
125 ml fresh squeezed orange juice
1 tbsp rum
3 gelatine leaves
Soak the gelatine in cold water for 5 min, squeeze out the water.
Measure 100 g of honey in a sauce pan and use a sugar thermometer, bring to a boil and reach about 180 C.
Get off the heat and add orange juice and rum, get back on the heat, bring to a boil and loosen the caramel.
Add the cream and boil again, take off the heat.
Add the gelatine and stir until dissolved,
If you have the same problem as I had and you still have some gelatine bits flowing around, use a fine sieve and pour the mix though.
Let it cool down until it starts to thicken. Stir some times.
Add the rest of the honey and the yogurt. Use a whisk.
Fill into cups and let it set.
Serve with some fruit.
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