Whipped Panna Cotta with Preserved Lemon

Soak the gelatin sheets in cold water for about 5 minutes.

1. Split the vanilla pod lengthwise and scrape out the seeds.

2. In a saucepan, bring the cream, sugar, vanilla seeds, and vanilla pod to a gentle boil. Remove from the heat and stir in the Preserved Lemon Paste

3. Squeeze out excess water from the gelatin sheets and let them dissolve in the warm cream mixture.

4. Let the mixture cool to room temperature, then stir in the Greek yoghurt.

5. Refrigerate for about 2 hours.

Whisk the panna cotta until light and fluffy, then serve in separate glasses.

Tips! Try these toppings:

• Figs marinated in pomegranate syrup & rose water

• Candied orange peel & chopped pistachios

• Pomegranate seeds & toasted sesame seeds

• Honey-roasted walnuts & orange blossom petals

• Date syrup & toasted almond flakes

Allergens
Cream, yoghurt: Milk
Toppings: May contain nuts