Ingredients: (You´re lucky, guys - this is all in wierd measurements
)
2 Tbsps water
1 tsp gelatin
1 cup full fat yoghurt
1 cup cream
1/4 cup sugar
1 tbsp honey
1/2 tsp vanilla essence
Topping:
2-3 tbsps golden syrup
1-2 rounds fresh pineapple, cut into triangles
1 tsp grated fresh ginger
1 tbsp butter
Method:
)2 Tbsps water
1 tsp gelatin
1 cup full fat yoghurt
1 cup cream
1/4 cup sugar
1 tbsp honey
1/2 tsp vanilla essence
Topping:
2-3 tbsps golden syrup
1-2 rounds fresh pineapple, cut into triangles
1 tsp grated fresh ginger
1 tbsp butter
Method:
- Put the water in a bowl and add the gelatin. Stir until the gelatin is dissolved.
- Whisk the yoghurt and half the cream in a bowl.
- Put the sugar and the rest of the cream in a pan and bring to a simmer. Cook for 3 minutes, then add the honey and the vanilla. Remove from the heat.
- Add the yoghurt/cream mixture and the gelatin. Whisk together briskly until smooth.
- Pour into ramekins/shot glasses/ whatever.
- For the topping, gently fry the pineapple pieces and the ginger in butter, until the pineapple just begins to brown. Add the golden syrup ( you could use simple syrup) and cook through gently until the topping is mixed
- Pour a little of the mixture on top of each panna cotta and decorate with a pineapple chunk
- Cool in the fridge for 4 hours before consuming.
