Serves: 4 Preparation time: 15m Cooking time: 5m Ready in: 20m
Try this easy recipe for creamy panna cotta served with a simple honey sauce…
300 gr anthotiro (traditional fresh cheese)*
300 gr runny honey
600ml double cream
5 tbsp sugar
14 gr gelatine leaves
1 vanilla pot, split lengthways, seeds scraped
sprigs of thyme
For the panna cotta: Soak the gelatine leaves in a little cold water for 5-6 minutes, until soft.
Pour the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. When the mixture is bubbly, take off the heat and discard vanilla pod. Let it cool for 3-4 minutes.
Squeeze the water out of the gelatine leaves. Add to the pan and stir until the gelatine has dissolved.
Add anthotiro and stir until mixture is very smooth.
Divide the mixture among ramekins and leave to cool. Place into the fridge for at least an hour, until set.
To serve, turn each panna cotta out onto a serving plate. Drizzle with honey and decorate with a sprig of thyme.
Anthotiro is a traditional fresh whey cheese made of unpasturised sheep’s and goat’s milk or mixtures of these. Alternatively, use fresh ricotta cheese.