Moskonfyt Panna Cotta with Broken Baklava

Name: Moskonfyt Panna Cotta with Broken Baklava
Yield: Serves 8
Ingredients: 200 g walnuts; 2 tbsp powdered gelatine soaked in ¼ cup cold water; 200 ml milk; 240 g white chocolate; 2 tbsp powdered gelatine soaked in ¼ cup cold water; 6 sheets filo pastry; raspberries for garnish; 100 g castor sugar; 200 g butter, melted; ¾ cup moskonfyt (or honey), plus more for drizzling; ¾ cup moskonfyt (or honey), plus more for drizzling; 200 g thick Greek yoghurt; 600 ml thickened cream

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

I love the subtle sourness of the moskonfyt in this white chocolate panna cotta, but you could also use honey or verjuice syrup if you’d prefer. This dish looks posh, and why not? You and the panna cotta can strut your stuff!

Ingredients

200 ml milk
2 tbsp powdered gelatine soaked in ¼ cup

Dessert

Method

Place the milk in a small saucepan and gently bring to a simmer. Add the soaked gelatine and stir until dissolved. Break the chocolate into a large heatproof bowl, add the hot milk and moskonfyt and whisk thoroughly until well combined. Add the cream and yoghurt and whisk to form a smooth mixture.

Pour into 8 small glasses or moulds and leave to set in the fridge for about 3 hours. (Sin