MKR Recipes Episode 4: Maria and Bailey’s Greek Yoghurt Panna Cotta with Citrus Compote, Thyme & Honey Gel and Sesame Brittle

Ingredients

Edible flower, to decorate

Panna cotta

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2 ½ tsp gelatine powder

2 tbs cold water

250ml thickened cream

125ml milk

110g caster sugar

560g Greek yogurt

2 tsp vanilla extract

Thyme Honey Gel

180g honey

1 tbs thyme leaves

60ml water

1 tsp gelatine powder

Citrus Compote

1 orange, segmented

1 pink grapefruit, segmented

1 yellow grapefruit, segmented

2 tbs honey

Pasteli

75g sesame seeds

110g granulated sugar

Pinch of salt

Sausage

Method

1. To make panna cotta, sprinkle gelatine over the cold water in a cup. Set aside for 5 minutes to bloom.
2. Stir cream, milk and sugar in a saucepan over lowest heat until sugar dissolves. Bring to a simmer. Remove from heat.
3. Add gelatine mixture to cream mixture. Stir until smooth and dissolved. Cool for 10 minutes. Whisk in yoghurt and vanilla. Strain into six holes of an 8cm-wide silicone half-sphere mould (125ml-capacity). Cool to room temperature. Refrigerate until set.
4. To make thyme honey gel, place honey, thyme and the water in a small saucepan over low heat. Bring to a simmer. Remove from heat and set aside to infuse for 10 minutes.
5. Strain into a bowl. Sprinkle over the gelatine and stir until melted. Transfer to a squeezy bottle. Refrigerate until cold.
6. To prepare citrus compote, combine all ingredients in a bowl. Set aside for 10 minutes for flavours to meld.
7. To make pasteli, place a large place of baking paper on the work surface.
8. Place sesame seeds in a small frying pan over low heat. Cook, stirring, until golden and toasted. Set aside.
9. Add sugar to same pan. Cook until melted and golden. Quickly stir in the salt and sesame seeds. Pour onto baking paper. Top with a second piece of baking paper. Use a rolling pin, to roll out the mixture to an even thickness. Set aside to cool. Break into pieces.
10. To assemble, loosen edges of panna cotta moulds with knife. Invert panna cotta onto plates. Arrange citrus segment mixture around panna cotta. Dot with gel and top with pasteli. Decorate with edible flowers.