• Cook time: 20mins
  • Serves: 6
  • Difficulty: Medium


  • 650ml pure cream
  • 3 vanilla beans, split and seeds scraped
  • 60g sugar
  • 500ml yogurt
  • 4 titanium gelatine leaves
  • 80g honey


  • 3 tbsp elderflower vinegar
  • 3 tbsp sugar
  • Berries, to serve


Honey & Yogurt Panna Cotta with Fresh Berries
  1. Mix cream, sugar and vanilla in a pot. Heat up to dissolve the sugar.
  2. In the meantime, soak the gelatine in cold water. Mix the gelatine to the hot cream mix. Take off the heat and slowly mix in yogurt.
  3. Pass it through a fine strainer onto an ice-cold bain-marie. Let it reach a jelly texture before moulding so the vanilla doesn’t think to the bottom. Place in a bowl and set in the fridge for 2-3 hours.
  4. To serve, mix the elderflower vinegar with sugar. Add the berries and mix to macerate for about 5 minutes. Place berries on top of panna cotta and serve.

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