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Perfect as a light and sweet bite after dinner on a summer’s night.
TIP Find gelatine sheets in the baking aisle at major supermarkets. Vanilla bean can be replaced with 2 tsp vanilla bean paste.
Ingredients
Method
Split vanilla bean in half lengthways and use flat blade knife to scrap seeds from pod. Place seeds and bean in a small saucepan with cream and sugar. Stir over a medium heat until sugar is dissolved and mixture is hot. Do not boil. Remove from heat and set aside for 5 mins to infuse.
Meanwhile, soak gelatine leaves in a bowl of cold water for 5-7 mins, or until softened. Remove and squeeze out excess water. Add gelatine to hot cream mixture and stir until dissolved. Remove vanilla bean. Stand 10 mins.
Gently whisk yoghurt into cream mixture. Pour mixture evenly into 4 x 250ml capacity serving glasses. Refrigerate for 6 hours, or overnight until set.
To make the Honey Nectarines, place all ingredients and 2 tbsp water in a medium frying pan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil for 3-4 mins, turning nectarines occasionally, until tender. Remove from heat. Cool slightly.
To serve, top panna cotta with nectarines and syrup.
