At our recent Henschke wine dinner we served this for dessert and it was quite a hit. Traditionally pannacotta is made with a base of cream and milk. Adding a some Greek style yoghurt gives it a nice zing, and lightens the overt creaminess. This recipe is adapted from a post by Lorraine Elliott of Not quite Nigella, originally prepared by Justine Schofield.

Honey and vanilla pannacotta, coffee caramel sauce, coffe almond brittle
Honey and vanilla pannacotta, coffee caramel sauce, coffe almond brittle


250g Cream

150g Greek style yoghurt

100g Milk

4 Tablespoons good quality runny honey,

1/2 Vanilla bean

2 Gelatine, Titanium strength

Lightly spray 6 x 125ml moulds with canola spray and place on a flat tray.

Place the gelatine sheets in a bowl with cold water until soft. Squeeze to get rid of excess water.

Split the vanilla bean down the length and scrape into a saucepan with the honey, milk, cream and yoghurt. Warm gently to simmer point and remove from heat, gently whisk in the gelatine.

Strain through a colander in to a jug to remove the vanilla bean.

Gently pour into the prepared moulds, allow to cool. Cover with cling film and refrigerate overnight.

Coffee Caramel Sauce:

220g Cream

180g Sugar

100g Unsalted, cultured butter

40g Espresso coffee

Place the cream and coffee together in a jug.

Place the sugar in a heavy based saucepan and caramelise to a dark golden colour.

Remove the saucepan from the heat and gently whisk in the butter, cream and coffee until all well combined. Pour in to heat proof jug and refrigerate until needed. It will thicken slightly in the fridge but take it out an hour before needed to come to room temperature.

 Coffee almond brittle:

60g Slivered almonds

175g Sugar

80g Water

1/2 Tablespoon Finely ground coffee

Place  sheet of silicone paper/Glad Bake on a cookie tray.

Place the almonds in a frypan and lightly toast to get a little colour. Scatter evenly over the prepared tray.

Place the water and sugar in a small heavy based saucepan and caramelise to a golden brown colour over a medium heat. Occaisionally use a pastry brush dipped in cold water to wipe the sides of the saucepan down. As soon as you reach the desired colour immediately pour over the almonds. Allow to set. When set break some in to nice pieces and place the remainder in a zip lock bag and lightly pound to break it up.

I also added some raisins that had been soaked in bourbon and maple syrup. After straining the liquid off the raisins you could reduce it down a little to pour over some icecream.

100g Raisins

80mls Bourbon (which ever brand takes your fancy)

80 mls Maple syrup (use pure not maple flavoured syrup)

Place raisins into a heat proof bowl that has a lid.

Gently heat the bourbon and maple syrup just to a simmer and the pour over the raisins. Leave to cool and then cover and leave for 2 – 3 days before using.

To Serve:

Using a paring knife, loosen the top edge of the pannacotta and then turn upside down. Using you finger tips gently prise the edge of the pannacotta away from the mould, which will allow  air to get between them give a gentle shake and it should pop out. Arrange on the plate.

Drain the raisins. Make a little pile of the crushed coffee almond brittle, top with a couple of the raisins. Lean the larger saved pieces of brittle against the panna cotta, pour some sauce around.

I hope you enjoy!!