Method

• Put the milk, vanilla pod, vanilla seeds and cream into a small pot and slowly simmer for 10 minutes or until reduced by a third
• Remove from the heat and stir in the soaked gelatine leaves until dissolved
• Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of the spoon
• Remove the vanilla pod
• Mix the Greek yoghurt with the icing sugar and add to the cream mixture
• Mix gently to combine, divide into four serving moulds (small glasses, espresso cups etc)
• Cover and chill for at least an hour
• To serve dip the mould into a bowl with boiling water so it comes nearly to the rim of the panna cotta
• Count to 5 and remove, loosen it gently with the blade of a knife and tip directly onto your serving plate
• Serve with one of the Tea Infused Pears, a drizzle of syrup
• Also divine with summer berries or roasted plums