Honey and yoghurt pannacotta with rhubarb and strawberry jam

If I wait long enough, pannacotta will slide slowly from the metal mould! I know that now but you should have seen me this morning doing my best to keep my cool. After applying all the tricks I know and finally deciding that we will eat this pannacotta straight from the mould – the miracle happened. The truth is, I had to wait a bit longer, 5 minutes is just not enough and once you have this dessert out of the mould, everything changes. All the troubles can be easily forgotten. This dessert shines at you, saying –  I love this shape, make one more! Which I will but you can save yourself trouble and use glass, silicon or ceramic moulds, as it is much easier that way.

If  I have to describe pannacotta in one sentence, I will say that it is one of the most simply divine Italian desserts and much appreciated around the world. Normally I would make it in individual portions, using ramekins but this time I wanted to make it more festive and decided to go with this larger mould. You have to forgive me, after a month of sleepless nights, high temperatures and a serious dosage of medications I was in need of something glorious. This particular pannacotta is made with yoghurt and honey, so again another not such a heavy or sweet dessert and I decided to serve it with rhubarb and strawberry jam which, with its sour and fresh flavour, matches perfectly. I hope the Italian chefs will forgive me for not using egg whites or baking it in a bain-marie in a low oven, because this time the whole process has been done on the stove, simmering the cream. It is still a divine dessert!

Honey and yoghurt pannacotta

350 ml full cream

150 ml full cream milk

1 vanilla pod, scraped

1 tablespoon powder gelatine

2 tablespoon cold water

1 lemon zest

100 gr plain yoghurt

75 gr honey

Dissolve the gelatine in water and leave for 5 minutes to thicken. Place cream, milk and scraped vanilla pod into a pot and simmer on a low heat until it boils. Remove from the heat and add dissolved gelatine. Stir until all melts equally. Add yoghurt and honey and stir one more time. Pour the mixture into 4 ramekins or a mould of your choice and leave overnight in the fridge. Take pannacotta from the fridge 30 minutes prior to serving. Serve with your choice of fresh fruit or preserve.

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