Yogurt panna cotta with strawberry

Name: Yogurt panna cotta with strawberry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 gelatin leaves; 200 ml double cream; 2 tbsp clear honey; 200 ml yogurt; 1 tsp vanilla-bean; 1 pomegranate; as needed Or small handful of Persian candyfloss (optional); For the syrup; 2 tbsp clear honey; 1/2 tsp rose water; 250 gm Strawberry

Richa Amit Jaiswal @cook_17093121

Lucknow

#partyfood

This is a Greece dessert . Which is very tasty and easy to make. You can prepare already for party food. This is actually like for appetizers.

#partyfood

This is a Greece dessert . Which is very tasty and easy to make. You can prepare already for party food. This is actually like for appetizers.

Richa Amit Jaiswal @cook_17093121

Lucknow

#partyfood

This is a Greece dessert . Which is very tasty and easy to make. You can prepare already for party food. This is actually like for appetizers.

#partyfood

This is a Greece dessert . Which is very tasty and easy to make. You can prepare already for party food. This is actually like for appetizers.

Saved

Ingredients

30 minutes

4 servings

2gelatin leaves
200 mldouble cream
2 tbspclear honey
200 mlyogurt
1 tspvanilla-bean
1pomegranate
as neededOr small handful of Persian candyfloss (optional)
For the syrup
2 tbspclear honey
1/2 tsprose water
250 gmStrawberry

Saved

Steps

30 minutes

1

Boil a kettle, about a quarter full.Place the gelatin in a small bowl and pour over enough cold water to cover it. Leave to soak for five minutes, until soft.
2

Meanwhile, pour the cream into a large jug and whisk in the honey until dissolved. Whisk in the yogurt until smooth. Add the vanilla, stir to blend and set aside.
3

Halve the pomegranate and scoop out the seeds and juice into a small bowl. Drain the juice into a separate small bowl and set both aside (there should be at least a tablespoon of juice).Once soft, drain the gelatin and squeeze any excess water from it. Return it to the bowl and pour over a tablespoon of just-boiled water, stirring until it dissolves. Leave to cool to room temperature.
4

Meanwhile, make the syrup. Mix the honey, the rose water and a tablespoon of pomegranate juice well in a small bowl, and set aside. Any remaining juice is the cook’s treat.Once the gelatin solution has cooled, stir it into the panna-cotta mixture until well combined.
5

Divide the mixture between four 125ml serving glasses or moulds.and leyer it one by one. Serve it cool.😋😊