VL ADIMIRPANEVIN’S
LEMONMYRTLE& YOGHURT
PANNACOTTA
SERVES 4
Beginthisrecipeat least4 hoursahead.
You will need a sugar thermometer.400mlpure(thin)cream
120gcastersugar(^1) / 4 tsplemonmyrtlepowder (from
healthfoodshops)
2 titanium-strengthgelatine leaves
360g Greek yoghurt
HONEYCOMB
(^1) / 3 cup(115g)liquid glucose
50ghoney
310gcastersugar
15g bicarbonate of soda
POACHEDPEARS
300mldrywhitewine
4 cups(1L)applejuice
(^1) / 4 cup(90g) honey
3 cloves
2 staranise
1 cinnamonstick
Zestof1 lemon
2 beurre bosc pears, peeled, halved
Placethecream,sugarandlemonmyrtle
powderin a saucepanovermedium-high
heat.Bringtoa simmerandremovefrom
heat.Standfor 15 minutestoinfuse.Return
toheatandbringbacktoa simmer.
Soakgelatinein coldwaterfor5 minutes
tosoften.Squeezeexcesswaterfrom
gelatinethenaddtheleavestothecream
mixtureandstiruntilcombined.Remove
fromheatandstirthroughyoghurt.Divide
among4 x 375ml(1½cup)bowls.
Refrigeratefor4-5hoursoruntilset.
Meanwhile,forthehoneycomb,linea
largedeeproastingpanorbakingdish
withbakingpaper.Placetheglucose,
honey,sugarand^1 / 4 cup(60ml)waterin a
large,tallheavy-basedsaucepanoverhigh
heat. Using a large metal spoon, stir gently
VL ADIMIRPANEVIN’S
Lemon myrtle&yoghurt
panna cotta
122 delicious.com.au