Original Recipe can be found here
Serves 2
Panna Cotta
Ingredients
Spray Oil to grease
1/4 cup honey
40ml fresh orange juice
300g Greek Style Yoghurt
20ml water
1 teaspoons powdered gelatine
1tablespoon Castor Sugar
Method
- Spray two 200ml-capacity dariole moulds with oil to lightly grease.
- Place the honey in a heavy-based saucepan and bring to the boil over high heat.
- Cook for 3-4 minutes or until honey begins to turn a deep golden colour. Immediately remove from heat. Stir in the orange juice. Return to the heat and cook, stirring, for 1-2 minutes or until smooth. Set aside to cool.
- Combine the yoghurt and the honey mixture and stir until well combined.
- Place the water in a small saucepan and sprinkle with gelatine. Set aside for 1 minute to soak. Place over low heat and cook, stirring, for 1 minutes or until gelatine dissolves and mixture is smooth.
- Remove from heat. Add 2-3 tablespoons of the yoghurt mixture to the gelatine mixture and stir to combine.
- Add the gelatine mixture to the remaining yoghurt mixture and stir to combine.
- Pour among prepared moulds. Place on a tray and cover with plastic wrap. Place in the fridge for 6 hours or overnight to set.
Black Pepper Strawberries
Ingredients
6 strawberries, washed, hulled,halved
½ tablespoon caster sugar
Pinch freshly ground black pepper
Method
- Combine the strawberries, sugar and pepper in a bowl. Set aside for 15 minutes to develop the flavours.
- Dip the moulds, one at a time, into hot water for 1-2 seconds, then turn into serving dishes. Serve immediately with the black pepper strawberries.