Yoghurt Panna Cotta by Laura S, from NSW

Yoghurt Panna cotta

This gorgeous looking panna cotta is curtesy of Laura S, from NSW. It looks and sounds too yummy not to share.

  • Dish: 4 ramekins
  • Makes: 4
  • Preparation time: 4-6 hours

Coconut oil or Macadamia oil to grease the ramekins
1/4 cup of The Sugar Breakup Organic Golden Rice Malt Syrup
375ml cream
2 tbps boiling hot water
2 tsps gelatine
1 tsp Vanilla Extract
180g Greek Yoghurt
Frozen berries defrosted with liquid for serving

Putting it together

  1. Grease the containers for setting.
  2. Combine boiling hot water and gelatine, stir until gelatine is dissolved and stand for a few minutes to cool and thicken.
  3. Place cream, yoghurt and Golden Rice Malt Syrup in a pan and heat until it simmers then add the gelatine mix and stir until combined.
  4. Pour into the containers and set in the fridge for a couple of hours (or overnight).
  5. Run knife around the edges of ramekin to loosen, turn onto plate, serve with the defrosted berries.

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