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Yoghurt Panna Cotta

You can't beat the creamy taste of a vanilla panna cotta after a summer run. Try our version which skips on full fat cream but not on satisfaction. Fantastic as a little treat prior or post run or great as dessert. As with everything in life, practice makes perfect.

Ingredients

  • 1 ½ gelatine leaves
  • ½ pint skimmed or semi skimmed milk
  • 1 pint 0% fat greek yoghurt
  • 50g runny honey
  • 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod

    Method

  • First of all soak the gelatine leaves according to the instructions on the packet in cold water
  • Gently bring the milk up to the boil on the hob, with the vanilla bean paste or seeds and the honey
  • Once the gelatine leaf has softened, remove it from it's water and squeeze it out
  • Drop the gelatine into the hot milk and stir on the heat quickly until it has dissolved
  • Remove from the heat and pour into a mixing bowl to allow it to cool slightly
  • Once the mixture has begun thickening, add the 0% fat greek yoghurt and stir until well combined. The finished mixture should be really nice and smooth
  • Divide between panna cotta moulds or small glasses, cover and refrigerate for several hours
  • Turn out onto a plate
  • You could serve it with fresh raspberries whizzed up into a quick sauce or just on it's own. Yum!
  • Yoghurt Panna Cotta