YOGHURT PANNA COTTA WITH SWEET PISTACHIO DUKKAH

MAKES 8 PREP 30 MINS + COOLING + CHILLING COOK 15 MINS

1 cup thickened cream ¼ cup caster sugar 2 tbsp honey 6 cardamom pods, bruised 3 tsp powdered gelatine ¼ cup just-boiled water 500g natural vanilla yoghurt

SWEET PISTACHIO DUKKAH

¹⁄ cup pistachios 1 tbsp dried rose petals 1 tbsp sesame seeds, toasted 1 tbsp caster sugar 1 tsp garam masala

ROSE SYRUP

1 cup caster sugar 1 cup water 3 tsp rosewater

In a medium saucepan, heat combined cream, sugar, honey and cardamom on medium until almost boiling. Remove from heat. 2 In a small heatproof jug, dissolve gelatine by whisking vigorously into just-boiled water with a fork. Whisk into hot cream mixture. Cool 20 mins. Strain through a sieve into a bowl.

3 Whisk yoghurt into cream mixture. Carefully pour into 8 x ½-cup dariole moulds (see tip). Cover and chill 6 hours or overnight. 4 SWEET PISTACHIO DUKKAH In a mortar and pestle, combine all ingredients. Roughly crush.

5 ROSE SYRUP In a small saucepan, combine sugar and water. Stir over low heat until sugar dissolves. Bring to the boil. Simmer, without stirring, 5 mins until syrupy. Remove from heat. Stir in rosewater. Cool.

6 Unmould panna cottas onto serving plates. Sprinkle dukkah over and drizzle with syrup to serve.