Vanilla and Honey Panna Cotta

Honey and goats' milk seem to be made for each other and they combine well in this panna cotta, which is quick to make yet looks so attractive when presented in individual ramekins and subtly garnished with basil leaves and fruit. Surely, you can't resist any longer...


  • 350ml St Helen’s Farm goats’ milk
  • 100g St Helen’s Farm Natural goats' milk yogurt (add honey to taste)
  • 1 tablespoon of runny honey
  • 2 leaves of gelatine, soaked in cold water
  • 25g caster sugar
  • 1 teaspoon vanilla extract
  • Zest of ½ lemon
  • 100g strawberries, thinly sliced
  • 10g icing sugar
  • 2 basil leaves, finely shredded


Firstly, place the gelatine leaves in a bowl and cover with cold water, leave to one side until needed.

In a saucepan add the St Helen's Farm goats' milk, sugar, honey, lemon zest and vanilla. Bring to the point of boiling then remove from the heat.

Squeeze the water out of the gelatine and stir the gelatine into the milk, cool completely.

Once cool, strain through a sieve to remove the lemon zest and stir in the St Helen's Farm Natural goats' yogurt, transfer to four ramekins and refrigerate for at least two hours.

To garnish:

When ready to serve, sprinkle the strawberries with the icing sugar and leave to stand for five minutes before adding the basil, then divide between four plates and serve with the pannacota.

NB: To remove the panna cotta from the ramekin simply place into a bowl of hot water about two inches deep for 10 seconds and turn out.

Serves 4

Preparation time: 20 minutes

Cooking time: 10 minutes, plus chilling time

Vanilla and Honey Panna Cotta!