Ingredients:

For panakota

• 200 g strained yogurt
• 500 ml sour cream
• 1/2 cup Organic Toplou pine honey
• 1/2 kg of cinnamon
• 7 sheets of gelatin
• zest of 1 orange
• 1 tsp vanilla extract

For garnish
Melaion

Execution:
Place in a bowl of cold water and the gelatin leaves for 10 ‘to soften.
Put the remaining ingredients in a saucepan to boil.
Then pass the jellies and put them in the cream, stirring constantly.
Divide the cream into small bowls and let them cool.
Put in the fridge for about 2 hours to tighten the panna cotta.
Serve with Melaion.