Greek yoghurt & honey panna cotta

by Giovanna Ryan

A light dessert with honey poached apricots and candied pistachios


3 leaves gelatine
400ml double cream
100g good quality floral honey
400g full-fat Greek yoghurt
12 apricots, not overripe
200g honey
6 large sprigs thyme
1l water
50g caster sugar
60g pistachios


Soak the gelatine in cold water until soft.

Gently heat the cream and floral honey until the honey has dissolved and fully incorporated.

Whisk in the drained gelatine until fully dissolved, then whisk in the yoghurt. Taste for sweetness and add more honey if required.

Pour the panna cotta mixture into moulds or ramekins and set for a few hours in the fridge. To speed this up you can start them off in the freezer for 20 mins before transferring to the fridge.

Cut the apricots in half and remove the stones. Heat the honey, thyme and water and apricot halves in a pan and simmer very gently for 10 mins until the apricots are soft but not falling apart. Leave in the liquid for 20 mins to steep.

Heat the sugar with 1 tbsp water without stirring until fully dissolved and boiling. Add the pistachios and stir vigorously until crystallised, leave to cool in the pan.

Once the panna cottas are set, turn them out onto plates, serve with the apricot halves and syrup, scatter over a few pistachios and drizzle with a little extra honey.

Recipe: Giovanni Ryan