Yoghurt Pana Cotta

• 1 cup of full cream milk
• cinnamon stick(s) or vanilla pod
• 1 cup of thick set yoghurt
• 1 Tbsp honey
• 2 tsp agar or gelatine
• Fruit compote..

1. Bring to the boil 1 cup of full cream A2 milk with either a crushed cinnamon stick or scrapped vanilla pod (brings out the sweetness of the milk and cinnamon or vanilla flavour) and let it cool a bit with the lid on for 10 minutes.
2. Pour into a mixing bowl and let it cool to room temperature.
3. Whisk in 1 cup of creamy real-deal pot set yoghurt and maybe a tablespoon of honey to sweeten.
4. Dissolve 2 tsp of Agar powder (or use gelatine if you must) into 1/4 cup of boiling water and cool a bit before whisking into the mixture.
5. Pour into 4 ramekins/cups or two small bowls to share and chill for a few hours in the fridge.
6. Turn out on to small plates and serve with passionfruit or other fruit pulp or fruit compote on top. E.g. Mango Compote; Simmer 1 sliced mango in 1/2 cup of water with juice of one lime and one lemon for 20min - until pulp is separated and starting to thicken.

cream milk, cinnamon, yoghurt, honey, agar

Taken from www.epicurious.com/recipes/member/views/yoghurt-pana-cotta-50167998 (may not work)