Honey pistachio panna cotta

If you are busy but need to prepare for visitors, how about something super easy, decadently delicious (gluten free) and that you can make in advance. It also only takes TEN MINUTES hands on time. Then you plop them into your refrigerator to set up.

Ingredients

375ml cream
35g castor sugar
1 vanilla bean, split in half and seeds scraped out
2.5 gelatine leaves soaked in cold water
325ml Greek yoghurt
2 tablespoon honey
20g ground pistachios
juice 1/2 lime

Put cream, sugar and vanilla in a saucepan and bring to the boil. Remove from heat.

Squeeze the excess water from the gelatine and add to the hot cream, whisking until it dissolves.

Combine yoghurt, honey, lime juice and nuts in a bowl and strain the hot cream mixture onto the yoghurt mic, whisking well. Cool for 30 minutes.

Pour into lightly oiled small moulds. Refrigerate for at least 3 hours until set.