Yoghurt Panna cotta

I found out abt Bill Granger when I was searching for a good/easy scone recipe. After gg through some of his recipes & shows, I realised he always tries to provide simple & easy recipes to suit any novice who’s interested in learning to cook/bake. N because of that, I became a fan! So there’s another simple dessert recipe 'Yoghurt Pannacotta' from Bill Granger. I dont really know what Panna Cotta meant until I researched for it on Wikipedia. It actually & literally meant "cooked cream" in Italian.
I actually made this 2 days ago but posted-phone d posting cause am missing 1 ingredient for d topping. However, after 2 days, I still have not got d rose-water. So I decided to replace it with honey instead. It’s really a very easy dessert to prepare. Taste a little heavy (due to d cream), bit sour (due to d raspberries) & sweet (due to d honey) all at 1 mouth. Great add-on after a light meal!

• 185 ml Cream
• 55 g caster sugar
• ½ tsp Vanilla extract
• 1½ leaves Gelatine
• 250 g Honey yoghurt

1. Place cream, sugar & vanilla extract in a saucepan over a medium heat. Stir until sugar is dissolved, then just bring to the boil before removing from heat.


2. Soak gelatin leaves in cold water until soft. Squeeze out excess water & drop it into the hot cream mixture & whisk until dissolved.


3. Add yoghurt & whisk until smooth. Strain mixture through a fine sieve.


4. Divide mixture betw four 100 ml cup, cover with plastic wrap & chill for minimum 3 hours, or until just set.

Toppings

• ½ cup of frozen rasberries, thawed
• ½ tbsp icing sugar sifted
• 1 tbsp honey, runny

Place half of d rasberries in a glass bowl & crush with a fork. Stir in the icing sugar & taste for sweetness. Fold in remaining raspberries & d honey. Chill until ready to serve. To serve, place spoonfuls of the honey rasberries on top of each pannacotta & serve immediately.