IMPORTANT CUSTOMER NOTICE / NEGES BWYSIG I'N CWSMERIAID

At Llaeth y Llan, the quality and integrity of our products are our top priorities. We want to reassure our customers that our products are not affected by concerns surrounding the use of Bovaer in dairy farming.

We can confirm that Llaeth y Llan does not source any milk from Arla farms involved in the Bovaer trial. Furthermore, thorough investigations have verified that no milk from these trials has been supplied to our production processes through milk swaps or any other means.

Our commitment remains to delivering high-quality, natural dairy products you can trust. We thank you for your continued support and loyalty.

Yn Llaeth y Llan, ansawdd ein cynnyrch yw ein prif flaenoriaeth. Rydym am sicrhau ein cwsmeriaid nad yw ein cynnyrch yn cael ei effeithio gan bryderon ynghylch â’r defnydd o Bovaer mewn ffermio llaeth.

Gallwn gadarnhau nad yw Llaeth y Llan yn derbyn unrhyw laeth o ffermydd Arla sy’n rhan o arbrawf Bovaer. Mae ymchwiliadau trylwyr wedi cadarnhau nad oes unrhyw laeth o’r treialon hyn wedi’i gyflenwi i’n prosesau cynhyrchu trwy gyfnewid llaeth neu unrhyw fodd arall.

Ein hymrwymiad o hyd yw darparu cynnyrch llaeth naturiol o ansawdd uchel y gallwch ymddiried ynddo. Diolchwn i chi am eich cefnogaeth barhaus.

Honey Panna Cotta

Our Greek style honey yogurt is the perfect solution for your sweet tooth! It’s a great choice for breakfast, dessert or as an afternoon snack. A silky Greek yogurt mixed with delicious honey, made with only the finest ingredients.

Our Honey Panna Cotta is a perfect light sweet for a summer evening.

Ingredients

  • 2 sheets gelatine
  • 3 tablespoons cold water
  • 470 g double cream
  • 234g Llaeth y Llan Greek style honey yogurt
  • 100 g sugar
  • 1 tablespoon runny honey
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

Instructions

  1. Add the gelatine to a bowl of cold water and soak for 5 minutes.
  2. Pour half the double cream, sugar, and honey into a saucepan , bring to a simmer until the sugar is dissolved. Remove from the heat.
  3. Take the gelatine out of the cold water and squeeze out the excess , then add to the cream mixture. Stir until completely dissolved.
  4. Meanwhile, in a small bowl stir together the Llaeth y Llan Greek style Honey yogurt and the remaining double cream.
  5. Stir the yogurt mixture and cream mixture together until creamy. Add the vanilla bean paste or vanilla extract and stir.
  6. Pour into 4 ramekins and place in the fridge to set for at least a couple of hours .
  7. To serve, turn each ramekin upside-down onto a serving plate. Serve with a drizzle of honey and nuts.

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