A light and creamy yogurt panna cotta topped with fresh kiwi and strawberries. Perfect for a refreshing dessert.

Scale

1 ½ cups milk

2–3 tbsp honey or maple syrup

2 tsp gelatine powder (or agar agar)

1 cup yogurt

1 tsp vanilla paste

2 medium kiwifruit

6 large strawberries

1 Tbsp lemon juice

1 tsp lemon zest

2 Tbsp shredded mint leaves

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1. Pour milk into a saucepan and sprinkle gelatine. Let sit 3 minutes

2. Heat gently and stir in honey until dissolved (do not boil)

3. Cool mixture to room temperature

4. Mix yogurt and vanilla in a bowl

5. Slowly combine milk mixture with yogurt

6. Pour into jars and refrigerate at least 4 hours

7. Prepare fruit topping with kiwi, strawberries, lemon, and mint

8. Serve panna cotta topped with fresh fruit

Do not overheat milk to avoid splitting yogurt

Chill for at least 4 hours or overnight for best texture

Keep fruit topping separate until serving