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:
- Remove yoghurt from the fridge to take chill out of it.
- Place warm water into a small bowl, sprinkle over gelatin and set aside for 5 minutes or until absorbed.
- 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.
- Add the gelatin to the warm milk and whisk for 2 minutes or until the gelatin is dissolved. Set aside to cool slightly.
- Place yoghurt, blueberries, vanilla and maple syrup into a blender jug and blitz for 1-2 minutes or until lusciously combined.
- Add milk/gelatin mixture to the blender and jug and blitz for another 10 seconds or until combined.
- Pour mixture through a sieve to remove any lumps.
- Carefully pour the panna cotta mixture into moulds/jars and place in the fridge for 3-4 hours (or overnight) to set.
- 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