Panna cotta with honey and strawberries

Extracted from Healthy Eating During Chemotherapy by Jose Van Mil, this smooth and creamy pudding can be prepared up to two days in advance. However, its texture will stiffen slightly as time passes. The gelatine mixture should be cool but still fluid. If it has already started to set, simply put it back on the heat so it will melt again.

Setting time

2 hours




  • 3g gelatine powder or 2 sheets of gelatine
  • 125ml whipping or soya cream
  • 2 tablespoons honey
  • 150ml live or soya yogurt
  • 6 strawberries


Smooth: cold, sweet.


2–3 small portions

  • Prepare or soak the gelatine according to the instructions on the packet.
  • Bring half of the cream and all of the honey to the boil in a small saucepan. Stir and take the pan off the heat. Stir in the gelatine and let it dissolve. Leave to cool, stirring every few minutes, until cool but not set.
  • Whip the remaining cream in the meantime until almost thick and spoon in the yogurt quickly. Stir into the gelatine and cream mixture. Mix well but do it quickly. Pour into two or three small bowls or glasses. Leave in the fridge to set for at least 2 hours.
  • Clean and halve the strawberries, then sit them on the panna cottas.

Tip: Strawberries can be replaced with any other soft fruit you prefer, fresh or frozen.

For a family of four: Double this recipe and serve as dessert.

Healthy Eating During Chemotherapy, published by Kyle Cathie, RRP £12.99.

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