Greek yogurt panna cotta with raspberries

Ingredients

For 1 serving

• Gelatin sheets2
• Skim milk50 ml
• Honey1 teaspoon
• Nonfat Greek yogurt150 g
• Raspberries50 g

Contains: lactose,

In season: June – September

Method

1. Put the gelatine sheets in a bowl of cold water and leave to soak for 10 minutes, until soft and floppy.
2. Warm the skimmed milk with the honey in a small pan over a low heat for 1–2 minutes, until steaming at the edges, without 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, pour in the milk in a thin stream, whisking until smooth, then pour into a mould or glass.
5. Cover and leave to set in the fridge for 2 hours, until firm but wobbly.
6. To turn it out, dip the mould in hot water for a few seconds and invert it onto a small plate; rinse the raspberries and arrange them around it.