Dessert

Yoghurt panna cotta with honeyed nectarines

Name: Yoghurt panna cotta with honeyed nectarines recipe
Yield: 6
Ingredients: 1 1/2 cups (375ml) pure (thin) cream; 2 tbs caster sugar; 2 tsp extra caster sugar; 1/4 cup (90g) runny honey; Zest of 1 orange; 3 titanium-strength gelatine leaves, soaked in cold water for 5 minutes; 500g Greek-style yoghurt; 3 small yellow nectarines, halved, pitted; 1 tsp vanilla bean paste

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by Helena Moursellas

Jan 21, 2022

"The tart flavour of Greek yoghurt in these simple panna cottas is perfectly balanced by the sweetness of the tender, lightly caramelised nectarines." – Helena Moursellas. You'll need to start this recipe 4 hours ahead, and you'll need six 1-cup baking dishes or ramekins.

1 1/2 cups (375ml) pure (thin) cream
2 tbs caster sugar
2 tsp extra caster sugar
1/4 cup (90g) runny honey
Zest of 1 orange
3 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
500g Greek-style yoghurt
3 small yellow nectarines, halved, pitted
1 tsp vanilla bean paste

Method

1.

Place cream, 2 tbs sugar, 1 tbs honey and orange zest in a saucepan over medium heat and bring to a simmer, then cook for 3-4 minutes until sugar has dissolved. Remove from the heat.
2.

Squeeze excess water from gelatine and add to the warm cream mixture, and stir until dissolved. Allow to cool, then gently fold through the yoghurt. Divide among six 1 cup (250ml) capacity baking dishes and chill for 4 hours or until set.
3.

Combine vanilla and remaining 2 tbs honey in a large bowl and set aside.
4.

Heat a chargrill pan over medium heat. Press cut-side of nectarines into extra sugar and place in pan, cut-side down. Grill for 3-4 minutes until slightly charred.
5.

Transfer nectarines to the honey-vanilla mixture and toss until completely coated.
6.

To serve, top each panna cotta with a nectarine half and drizzle with any remaining honey-vanilla syrup.