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.
2 tablespoons cold water
1 sachet powdered gelatine
350g natural yoghurt
60g icing sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Ready in:10min
Pour 2 tablespoons of cold water into a small bowl and sprinkle the gelatine into it. Leave to swell for 5-10 minutes.
In the meantime stir together the cream and yoghurt.
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.
Stir the milk and gelatine mixture into the cream and yoghurt.
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.