Vanilla and Honey Panna Cotta

    2 hours 30 min

    Enjoy this smooth panna cotta dessert with the mild taste of St Helen's Farm goats' milk and yoghurt.


    Yorkshire, England, UK
    1 person made this

    Serves: 4 

    • 350ml St Helen's Farm goats' milk
    • 100ml St Helen's Farm Wild Flower Honey goats' yoghurt (or use Natural goats' yoghurt and add honey to taste)
    • 1 tablespoon runny honey
    • 2 leaves of gelatine, soaked in cold water
    • 25g caster sugar
    • 1 teaspoon vanilla extract
    • 1/2 lemon zest
    • 100g strawberries, thinly sliced
    • 10g icing sugar
    • 2 basil leaves, finely shredded

    Prep:20min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. Firstly, place the gelatine leaves in a bowl and cover with cold water, leave to one side until needed.
    2. In a saucepan add the St Helen’s Farm goats’ milk, sugar, honey, lemon zest and vanilla. Bring to the point of boiling then remove from the heat.
    3. Squeeze the water out of the gelatine and stir the gelatine into the milk, cool completely.
    4. Once cool, strain through a sieve to remove the lemon zest and stir in the St Helen’s Farm Wild Flower Honey goats’ yogurt, transfer to four ramekins and refrigerate for at least two hours.
    5. When ready to serve, sprinkle the strawberries with the icing sugar and leave to stand for five minutes before adding the basil, then divide between four plates and serve with the pannacota.


    To remove the panna cotta from the ramekin simply place into a bowl of hot water about 2 inches deep for 10 seconds and turn out.

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