Yoghurt Panna Cotta

Yoghurt Panna Cotta


6 people made this

About this recipe: I first made this panna cotta when I accidentally bought a giant pack of gelatine. Since then it's been one of our favourite desserts. This lighter version tastes fabulous with fresh fruit or fruit compote. You can also make this panna cotta in individual dessert glasses or ramekins.


Serves: 6 

  • 2 tablespoons cold water
  • 1 sachet powdered gelatine
  • 250ml cream
  • 350g natural yoghurt
  • 250ml milk
  • 60g icing sugar

Prep:10min  ›  Ready in:10min 

  1. Pour 2 tablespoons of cold water into a small bowl and sprinkle the gelatine into it. Leave to swell for 5-10 minutes.
  2. In the meantime stir together the cream and yoghurt.
  3. Heat milk in a small, heavy pan with the icing sugar. Once the milk is bubbling, remove from the heat. Stir the gelatine into the milk and keep beating until it has completely dissolved.
  4. Stir the milk and gelatine mixture into the cream and yoghurt.
  5. Grease a flat, round baking dish, preferably made of glass, with neutral-tasting oil (e.g. sunflower oil) and pour the mixture into it. Leave to cool and cover with cling film. Leave in the fridge for several hours, best overnight, until the mixture has set. Remove from the fridge 30 minutes before serving. If you want to, you can carefully invert the panna cotta onto a large serving platter and garnish it with fruit.

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