Panna Cotta
1. Soak gelatin leaves in a bowl of room temperature water to soften.
2. Place the yoghurt and 1 cup of the cream in a medium bowl and whisk to combine; set aside.
3. Place the sugar, honey, vanilla and remaining cream in a small saucepan over low heat and warm, stirring to dissolve the sugar and honey (about 3 minutes).
4. Drain gelatin leaves and add to warm cream. Stir well to dissolve into the cream.
5. Pour this mixture into the bowl of Greek yoghurt and whisk until smooth.
6. Divide the mixture evenly among six 200 ml ramekins or glasses. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
Roasted Dates
1. Pre-heat oven to 180°C.
2. Place spices, juices, sugar, salt and ½ cup of water into a small saucepan. Bring to a simmer until sugar is dissolved.
3. Place dates and liquid in a small baking tray and roast for approximately 7 minutes until dates are tender. Allow to come to room temperature in syrup.
4. Remove dates, add olive oil to syrup and whisk to thicken and add dates back to the liquid.
To Serve
1. Serve panna cotta topped with room temperature roasted dates and syrup, slices of fresh nectarine, roughly chopped toasted hazelnuts.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
