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!
