Yoghurt cream

Yoghurt cream


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About this recipe: This creamy yoghurt dessert tastes great served cold with fresh berries or rhubarb compote. It is a similar to pannacotta, with the fresh flavour of yoghurt. You can chill this in individual moulds or dessert glasses for a pretty presentation.


Serves: 4 

  • 125ml cream
  • 2 egg yolks
  • 150g sugar
  • 1 sachet gelatine, such as Supercook
  • 450g natural yoghurt
  • juice of 1 lemon

Prep:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr15min 

  1. Whip cream until stiff and refrigerate.
  2. Stir egg yolks with sugar until fluffy in a double boiler. Soak gelatine in a bit of water; once dissolved, add to the egg yolks and sugar. Stir until it dissolves completely. Let cool slightly, then mix with the yoghurt.
  3. Fold in whipping cream and pour into a glass bowl. Refrigerate until it is fully set.

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