This creamy dessert recipe can be created in less than 30 minutes
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 6 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 371 |
| Fat | 28g |
| Saturates | 12g |
| Protein | 8g |
| Carbs | 24g |
| Sugars | 22g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace 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).
