GREEK YOGURT PANNA COTTA

Although this requires an overnight stint in the fridge, it’s still a quick dish. And what’s more, I find that knowing there is a breakfast sitting in my fridge helps lull me deeper to sleep.

SERVES 4

PREPARATION TIME 20 minutes, plus setting

COOKING TIME 5 minutes

FOR THE PANNA COTTA

3 gelatine leaves (I use Dr Oetker platinum grade)

300ml whole goat’s milk 3tbsp honey

Zest 1 lemon

400g Greek yogurt

TO SERVE

25g pistachios, roughly chopped 40g dried cranberries

40g pomegranate seeds

2 figs, quartered

1tbsp runny honey

1 Fill a pint glass with cold water from the tap. Add the gelatine leaves one at a time so they don’t stick together,

ensuring they are fully submerged. Leave to soak for 5min.

2 Put the milk, honey and lemon zest into a medium pan. Set over medium-high heat and allow the milk to come to a simmer. Once it does, remove the pan from the heat.

3 Retrieve the gelatine leaves from the water and squeeze out all of the excess moisture. Add the leaves to the pan of milk and stir to dissolve them. Allow the milk to cool slightly, then whisk in the Greek yogurt until the mixture is even and smooth. Pour the mixture into a shallow casserole or ceramic roasting dish. Place it into the fridge and allow it to set overnight.

4 In the morning, scatter the top of the panna cotta with pistachios, cranberries, pomegranate seeds and the fig quarters. Drizzle over the honey and serve, letting everyone scoop out a good spoonful of panna cotta and fruit.