- Ingredients
- 150ml honey
- 350ml semi-skimmed milk
- 350ml whipping cream
- 120g NESTLÉ Docello Panna Cotta
- 100g Greek or natural yoghurt
- Fresh blueberries, to serve
Yogurt and Honey Panna Cotta
Yogurt and Honey Panna Cotta
Portions: 10
Ingredients
Method
Method
Divide the honey amongst the serving containers/pots and set aside.
Place the milk and cream into a pan and bring to the boil.
Stir in the panna cotta powder whilst still on the heat and whisk back to the boil.
Add the Greek or natural yoghurt and whisk until fully combined.
Pour the panna cotta mixture into the serving containers and chill until set.
Top with fresh blueberries before serving.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
