Yoghurt Panna Cotta with Apricots

A sublime delicate dessert that is classy, tasty and looks gorgeous.

Prep Time 15

Cook Time 10

Total Time 25

Servings people

In a small bowl, sprinkle the gelatin over the 3 tablespoons of milk, and allow to rest for 5 minutes to soften.
1 cup Skimmed Milk, 1 sheet Gelatin
In a saucepan, heat the remaining 1 cup of milk until it is simmering but before it comes to a full boil.
Add the vanilla and 1/4 cup of the honey, stir and taste.
1 tsp vanilla extract, 1/2 cup Organic Honey
Add the remaining honey if you prefer it sweeter.
1/2 cup Organic Honey
Whisk in the gelatin and continue to whisk until it has completed melted into the hot milk.
Stir in the two cups of yogurt and mix until well blended.
2 cups Greek Yogurt
Pour the mixture into 6 (1/2 cup ramekins) or 4 larger glasses as shown in the photo and refrigerate for at least 3 to 4 hours.
For the topping, place the apricots in a saucepan with the honey and wine and bring to a boil.
1 1/2 cups Apricots, 1 cup dry white wine
Reduce the heat, and continue to cook until the apricots are very soft, and the wine and honey have thickened, about 20 minutes, then cool.
To serve, place a scoop of the apricots on each panna cotta with some of the syrup.