Yoghurt and Honey Panna Cotta with Sugar Free Berry Preserve

My sons' school have asked me to co-ordinate the publication of a cookbook to celebrate their 90th anniversary. Parents will be invited to submit recipes that invite the family back to the table. In addition we have asked that the recipes are easy to make, taste good and are nutritious. Here is my sample recipe.

Panna Cotta is a delicious dessert that can be enjoyed with a number of toppings. It also makes the perfect ending to a brunch menu or a decadent treat for breakfast. This recipe contains no refined sugar, and the milk traditionally used is replaced with yoghurt to boost your health. Top it off with a sugar free berry preserve for a guilt free treat and a superfood blast.

Panna Cotta

1 cup cream

½ cup honey

A few leaves of lemon balm (optional)

¼ cup water at room temperature

1Tbsp gelatine powder

2 cups thick Greek style yoghurt

1t vanilla extract

Gently heat the cream, honey and lemon balm until the honey is dissolved. Allow to cool slightly.

Place the gelatine in a bowl and pour over the water. Stir and allow the gelatine to soften and thicken. Gently heat the honey, cream and lemon balm until the honey dissolves. Allow to cool slightly and remove the lemon balm. Pour a little cream over the gelatine and mix until the gelatine is dissolved. Then add the mixture back to the rest of the cream. Allow to cool. Stir in the vanilla and yoghurt and pour into four 200ml ramekins. Cover in cling wrap and place in the fridge to set for a couple of hours. Serve with fruit or berry preserve.

Tip: the yoghurt will curdle if you mix it into a hot cream mixture.

Sugar Free Berry Preserve

Any berries can be used for this sugar free jam. It is tart rather than sweet, but the texture and the flavours of the berries really come through. It is delicious served on rye bread toast with almond nut butter. Mix it in with yoghurt for a healthy alternative to artificially sweetened yoghurt, and spread it on a wedge of cheese as a snack if you are following a carb free lifestyle. Sterilise your bottles before you start making your jam and pour the hot jam into the bottle once cooked. Allow to cool and store in the fridge. Keeps for a week.

2 cups berries

1T water

1/2t cinnamon

Pinch of ground cardamom (optional)

1T chia seeds

1T honey or more according to taste

1t vanilla extract

Simmer the berries and the water over low heat until they soften and the juice colours the water. Remove from the heat and mash with a potato masher to achieve the texture you prefer. Stir in the chia seeds and spices. Add the honey and vanilla and stir through. Bottle, cool and store in the fridge. Makes one jam size bottle.