Cardamom orange yogurt panna cotta

_MG_5607.11 1/4 teaspoon powdered gelatine
2 tbsp cold water
1 cup (200ml) half and half
juice of one orange
2 generous tablespoons (50g/2oz) honey
1/2 vanilla bean
3/4 teaspoon ground cardamom seeds
3/4 cup (175ml/6fl oz) organic yogurt
finely grated rind of one orange

Place the gelatine in a small bowl, add cold water and leave to soak for 5 minutes until soft.
Place the half and half, orange juice, seeds and pod of vanilla bean, honey, and ground cardamom seeds in a saucepan and slowly heat until bubbles start to form around the edges. Take off the heat and add gelatine, stirring with a whisk until combined.
Place the yogurt and orange rind in a bowl and pour in the warmed half and half mixture, whisking to mix it. Pour the mixture into little glasses or cups and place in the fridge for at least 4 hours or until set. Serve chilled straight from the fridge.

Recipe adapted from the


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