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
100ml milk
600ml double cream
5 tbsp sugar
14 gr gelatine leaves
1 vanilla pot, split lengthways, seeds scraped
sprigs of thyme

Step 1
For the panna cotta: Soak the gelatine leaves in a little cold water for 5-6 minutes, until soft.

Step 2
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.

Step 3
Squeeze the water out of the gelatine leaves. Add to the pan and stir until the gelatine has dissolved.

Step 4
Add anthotiro and stir until mixture is very smooth.

Step 4
Divide the mixture among ramekins and leave to cool. Place into the fridge for at least an hour, until set.

Step 5
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.

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