Yoghurt panna cotta with honey - recipe

VT-4216

Preparation:
1. Soak gelatin in cold water (100 ml) until swelling.
2. Pour the cream into a bowl and turn on the "Multipovar" program , set the temperature to 95 ° C for 10 minutes, bring the cream to a boil, add sugar and stir until completely dissolved. When the liquid stops boiling, pour the swollen gelatin into the bowl.
3. Beat natural yoghurt with honey and salt until smooth.
4. Strain the cream through a fine sieve and mix with the yoghurt mixture. Mix everything thoroughly.
5. Pour the mixture into molds and refrigerate for 4-6 hours.
6. Remove the finished panna cat from the molds onto dessert plates.
Tip:
When serving, pour over with liquid honey and garnish with mint leaves.

VT-4217

Preparation:
1. Soak gelatin in cold water (100 ml) until swelling.
2. Pour the cream into a bowl and turn on the "Multipovar" program , set the temperature to 95 ° C for 10 minutes, bring the cream to a boil, add sugar and stir until dissolved. When the liquid stops boiling, pour the swollen gelatin into the bowl.
3. Beat natural yoghurt with honey and salt until smooth.
4. Strain the cream through a fine sieve and mix with the yoghurt mixture. Mix everything thoroughly.
5. Pour the mixture into molds and refrigerate for 4-6 hours.
6. Remove the finished panna cat from the molds onto dessert plates.
Tip:
When serving, pour over with liquid honey and garnish with mint leaves.

VT-4218

Preparation:
1. Prepare homemade yoghurt (see Recipe Natural Yoghurt).
2. Soak gelatin in cold water (100 ml) until swelling.
3. Pour cream into a bowl and turn on the Sauce setting for 5 minutes. Bring the cream to a boil, add sugar and stir until completely dissolved (before the end of the program).
4. Wait until the cream stops boiling (remove the bowl from the multicooker), pour the swollen gelatin into the bowl, stir.
5. Mix natural yoghurt thoroughly with honey and salt.
6. Strain the cream through a fine sieve and mix with the yoghurt mixture. Beat the mixture with a mixer.
7. Pour the mixture into molds and refrigerate until it solidifies.
8. Remove the finished panna cotta from the molds onto dessert plates.
Note:
When serving, pour over with liquid honey and garnish with mint leaves.

VT-4222

Preparation:
1. Prepare homemade yoghurt (see Recipe Natural Yoghurt).
2. Soak gelatin in cold water (100 ml) until swelling.
3. Pour cream into a bowl and turn on the Sauce setting for 5 minutes. Bring the cream to a boil, add sugar and stir until completely dissolved (before the end of the program).
4. Wait until the cream stops boiling, pour the swollen gelatin into the bowl, stir.
5. Mix natural yoghurt thoroughly with honey and salt.
6. Strain the cream through a fine sieve and mix with the yoghurt mixture. Beat the mixture with a mixer.
7. Pour the mixture into molds and refrigerate until it solidifies.
8. Remove the finished panna cotta from the molds onto dessert plates.
Tip:
When serving, pour over with liquid honey and garnish with mint leaves.