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.
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2 egg yolks
1 sachet gelatine, such as Supercook
450g natural yoghurt
juice of 1 lemon
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Method Prep:15min › Extra time:4hr chilling › Ready in:4hr15min
Whip cream until stiff and refrigerate.
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.
Fold in whipping cream and pour into a glass bowl. Refrigerate until it is fully set.