Greek yogurt panna cotta with apricot compote

Ingredients

For 1 serving

• Greek yogurt 2%150 g
• Reduced-fat milk50 ml
• Gelatin sheets1
• Honey1 teaspoon
• Apricots2

Contains: lactose,

In season: June – July

Method

1. Put the gelatine sheet in a bowl of cold water and leave it to soften for 10 minutes.
2. Meanwhile, warm the milk with the honey in a small pan over a low heat for 2–3 minutes, until hot but not boiling; turn off the heat.
3. Squeeze the gelatine well with your hands and stir it into the hot milk until no strands remain.
4. Put the Greek yoghurt in a bowl and pour in the milk in a thin stream, whisking until smooth. Pour into a small mould or glass, cover and chill for at least 3 hours, until fully set.
5. Before serving, wash the apricots, remove the stones and cut them into pieces of about 1 cm; cook them in a small pan with a tablespoon of water over a medium heat for 5 minutes, until soft and syrupy, then let them cool slightly.
6. Turn out the panna cotta by running a knife blade around the edge, or serve it in the glass, and top with the apricot compote.