Directions

• Place the gelatine leaves in a bowl of very cold water for 4-5 minutes until fully softened
• Pour the milk into a saucepan with the honey. Heat gently until just beginning to warm up, no need to boil.
• Remove gelatine leaves from the water, squeeze out excess water, and add to the hot milk. Whisk until completely dissolved
• Next, stir in the dark chocolate in the hot milk mixture. Stir until smooth and velvety. Transfer into a bowl and set aside to cool for 3-4 minutes
• Whisk in the Greek Style yogurt until fully incorporated and glossy. Pour into your serving glass
• Refrigerate for 1 hour, or overnight covered, until set
• To serve, remove from the fridge 30 minutes ahead of time to let the panna cotta warm up slightly.
• Decorate with the grated chocolate, toasted crush nuts, fresh berries and short bread and if desired an extra dollop of Greek Style yogurt