Indulge in PANNA COTTA this CHRISTMAS!!

Greek Yogurt and Vanilla Bean Panna Cotta

Ingredients:
10g gold gelatine leaves
120 ml heavy (whipping) cream
120 ml whole milk
120 g  honey
1 vanilla bean, split and seeded
500 g Greek yogurt

Directions:
Place dessert glasses on a rimmed baking sheet.
Place gelatine leaves in a bowl of very cold water. Let stand to soften gelatine, about 15 minutes.
In a small saucepan, bring cream, milk, honey, vanilla bean and seeds just barely to a simmer.

Remove from heat. Add softened gelatine leaves and stir until gelatine is completely dissolved.
Strain the mixture through a fine mesh sieve into a pourable container; discard vanilla bean.

In medium bowl, whisk the yogurt until smooth.Gradually add the warm cream mixture, whisking to combine well. Transfer mixture to a pourable container.


Evenly divide mixture between dessert glasses. Cover each glass with plastic wrap and carefully transfer to the refrigerator. Let chill until set, 4 to 6 hours.