Greeks love their sweets at any time of the day, even at breakfast. One of my favourites at breakfast time was Greek yoghurt and honey, so I’ve combined these two ingredients together and made this pannacotta. Then I’ve added a little twist – a watermelon and rosewater salad.
- 375 ml cream
- 35 g caster sugar
- 1 vanilla bean, split
- 2½ leaves gelatine leaves, soaked in cold water
- 325 ml Greek yoghurt
- 50 g honey
- 20 g ground pistachio nuts
- ½ lime, juiced
- 300 g diced watermelon
- 1 tsp rosewater
- 100 ml sugar syrup
- 4 mint leaves, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time overnight
Place the cream, sugar and vanilla in a saucepan and bring to the boil. Remove from the heat squeeze the gelatine leaves to remove any excess water. Add to the hot cream and whisk until it has totally dissolved.
Combine the yoghurt, honey, ground pistachios and lime juice in a mixing bowl and mix well with a whisk. Strain the hot cream onto the yoghurt mix, whisking continuously. Set aside to cool for about 30 minutes.
Pour the mix into 6 x 100 ml dariole moulds and refrigerate overnight until the have set.
With the watermelon, blend all the ingredients together well. To serve, unmould the pannacotta onto each plate, spoon a little watermelon onto each plate and drizzle with some of the remaining juice.