This creamy dessert recipe can be created in less than 30 minutes
|Prep time||20 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the seeded and scraped vanilla pod, extra fine caster sugar and pouring cream in a saucepan over a medium-high heat. Bring to a gentle simmer then remove from the heat.
In the meantime, place the gelatine powder and water in a small bowl and combine. Set aside for 5 minutes to bloom.
Stir the bloomed gelatine into the hot cream mixture.
Allow the mixture to cool to room temperature then whisk in the labneh.
Strain the mixture into a 1ltr fluted tart tin and set in the fridge for at least 2 hours.
Unmould the panna cotta by quickly dipping the tin in boiling water, then inverting onto a serving plate.
To serve, top with grilled fruit (see below) and drizzle with the honey (20g).