Just a few ingredients make this luxurious Bavarian cream dessert
Think of this as a cross between a panna cotta and a mousse. There aren’t many ingredients, so the use of a really lovely local honey and good-quality yoghurt will make a big difference. If you’re lucky enough to know a beekeeper, even better! I’m constantly in awe of chef Katja Tausig, who not only forages mushrooms and cooks incredible food, but also spends her free time beekeeping and documenting it on her Instagram. It’s gripping stuff.