INGREDIENTS

• 300ml full cream milk or coconut milk

• 3 tbsp raw honey, extra for serving

• 1 tbsp vanilla bean paste

• 3 gelatine leaves

• 200g natural greek yoghurt or coconut yoghurt

• 300g seasonal fruit, sliced 

• 100g gluten free granola

METHOD

Whisk together milk, honey and vanilla in a small saucepan. Place over medium heat. Bring to a simmer and remove from heat.

Soften gelatine leaves in cold water. Squeeze excess water and whisk into hot milk. Allow mixture to cool to room temperature. 

Gradually whisk yoghurt into milk mixture until smooth. 

Pour into dariole moulds or preferred serving glasses. Place in the refrigerator to set for 4 hours or overnight. 

To serve, remove panna cotta from mould and place on a serving plate. Serve chilled with seasonal fruit, granola and an additional drizzle of honey.