Ingredients
Serves 4
Pannacotta:
100 g milk
60 g honey
3 gold gelatine sheets, soaked in iced water
120 g white chocolate
300 g cream (thickened)
100 g thick yogurt
Broken baklava:
3 sheets filo pastry
100 ml ghee
50 g castor sugar
100 g toasted walnuts
80 ml honey
Method
Heat the milk and honey to a simmer.
Add gelatine leaves to mixture and dissolve.
Place white chocolate into a large heatproof bowl, add the milk and honey mixture and whisk until well combined.
Add the cream and yogurt and whisk to form a smooth mixture.
Pour into desired moulds to set.
For broken baklava:
Brush each sheet of filo pastry with the melted ghee and layer them one on top of one another, sprinkling each layer with sugar.
Bake at 175°C until golden.
Once cooled break up the baklava and toss with crushed walnuts.
To serve place the crushed baklava over the pannacotta and drizzle with honey.