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yoghurt & blueberry panna cotta’s


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Description

A simple yet sophisticated dessert to impress your family and guests – this smooth and creamy Yoghurt and Blueberry Panna Cotta Recipe is delicious!


Ingredients

Scale

Yoghurt and Blueberry Panna Cotta’s

  • 1 1/2 cups (420 grams) greek style yoghurt
  • 2 tablespoons warm water
  • 1 1/2 teaspoons powdered gelatin
  • 1 cup (250 ml) milk
  • 250 grams fresh blueberries
  • 2 teaspoons vanilla bean paste
  • 1/4 cup (60 ml) pure maple syrup

To serve:

  • Dollop of yoghurt, drizzle of maple syrup and fresh blueberries

Instructions

To make the yoghurt blueberry panna cotta’s:

  1. Remove yoghurt from the fridge to take chill out of it.
  2. Place warm water into a small bowl, sprinkle over gelatin and set aside for 5 minutes or until absorbed.
  3. Place the milk into a small saucepan and place over low-medium heat. Heat milk until bubbles begin to appear but do NOT let the milk boil.
  4. Add the gelatin to the warm milk and whisk for 2 minutes or until the gelatin is dissolved. Set aside to cool slightly.
  5. Place yoghurt, blueberries, vanilla and maple syrup into a blender jug and blitz for 1-2 minutes or until lusciously combined.
  6. Add milk/gelatin mixture to the blender and jug and blitz for another 10 seconds or until combined.
  7. Pour mixture through a sieve to remove any lumps.
  8. Carefully pour the panna cotta mixture into moulds/jars and place in the fridge for 3-4 hours (or overnight) to set.
  9. Carefully remove panna cotta’s from the moulds and serve with a dollop of yoghurt, drizzle of maple syrup and fresh blueberries. Enjoy x

Notes

Store panna cotta’s in fridge in an air tight container.  Will keep for 3-4 days.

  • Prep Time: 30 mins
  • Cook Time: 4 hours setting time
  • Category: Dessert
  • Method: Dessert
  • Cuisine: Italian