Cut the cardamom pods
open and take the pits out, add them to the cream. Bring the cream to
the boil, and dissolve the sugar and the gelatin leaves. Allow the cream
to cool down for 15 minutes, then stir in the yogurt. Put the mixture
in 4 small cups and refrigerate for at least 3 hours. Serve with liquid
honey and fruit.
Panna cotta is Italian
for "cooked cream",
the basis of this recipe. See also a recipe for "regular"
chocolate panna cotta and
coffee panna cotta.