Try this panna cotta with a twist – yoghurt. All the taste, plus a dose of goodness… Win!
Place 3 T of water in a small bowl and stir in 1 ½ t powdered gelatine. Set aside until dissolved – about 15 minutes. Next, whisk together 1 cup Woolworths’ double cream pear and rhubarb yoghurt with ¼ cup double cream. In a small saucepan, add another ¼ cup double cream and ¼ cup caster sugar and bring to a simmer. Stir in the water-gelatine mixture – it will dissolve immediately – then remove from the heat. Combine this mixture with the yoghurt mixture, and pour into cups or small bowls. Chill in the fridge for at least 2 hours to set. Top with crushed walnuts or pecan nuts, and drizzle with honey to serve.