This has no cream in it so it’s not a true panna cotta but I replaced cream with yoghurt and it makes a wonderfully light and refreshing dessert, the flavours of the cardamom, orange and honey are gorgeous. Serve in expresso cups or in little glasses on it’s own or with some strawberries or raspberries on the side. I adore this after a spicy curry.
Serves 4 – 6
- 1 leaf of gelatine or *(1 rounded teaspoon powdered gelatine)
- 1/2 pint (200ml) milk
- 2 generous tablespoons (50g/2ozs) honey
- scant 1/2 teaspoon ground cardamom seeds
- 175ml (6fl ozs) natural yoghurt
- 1 teaspoon finely grated orange rind
- Place the leaf of gelatine in a bowl of cold water and leave to soak for 5 minutes until soft.
- Place the milk, honey and ground cardamom seeds in a saucepan and slowly bring up to the boil. Take off the heat and set aside. When the gelatine has softened take it out of the water and drop it into the milk. If the milk has cooled down place it back on the heat to simmer for a few seconds, stir to dissolve the gelatine and set aside for 5 minutes to cool slightly.
- Place the yoghurt and orange rind in a bowl and pour on the warmed milk whisking to mix it. Pour the mixture into little glasses or cups and place in the fridge for 2 hours until set. Serve chilled straight from the fridge.