Instructions

For pannacotta, soak gelatine leaves in cold water until softened. Place cream, milk, sugar and vanilla seeds into a medium saucepan and bring to a simmer. Squeeze excess water from gelatine, add to the cream mixture and stir well to dissolve. remove from the heat and stir through the yoghurt. Pour the mixture into a greased dariole moulds. Cover and refrigerate overnight to set. Preheat oven to 200c.

Portion grapes into mall bunches, place onto a baking paper lined baking tray, drizzle with honey and sprinkle with suagr and vinegar. roast for 20 minutes or until beginning to collapse and release their juices. Set aside to cool To serve, turn out pnnacotta onto plate, add a piece of honeycomb and a bunch of roasted grapes. Drizzle with grp syrup and sprinkle with pistachio.

Ingredients

400g Nisi natural Yoghurt
8g gelatine leaves
350ml thickened cream
300ml milk
160g caster sugar
1 vanilla bean, halkved and seeds scraped
1kg dark, seedless grapes
4 tbsp honey
2tbsp caster sugar
2 tsp red wine vinegar
200g honeycomb
1/3 cup blanched pistachio, roughly chopped