A light and creamy panna cotta made with vanilla-infused cream and thick yoghurt – perfectly set in a mug for an elegant, fuss-free dessert. Tangy, smooth, and not too sweet, it’s a refreshing end to any meal.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 600ml cream
- 150g caster sugar
- 3 teaspoons vanilla extract
- 600g double thick plain yoghurt
- 5 leaves gelatine
Toppings:
- Macerated strawberries
- Gooseberry compote
- Crumbled shortbread and candied lemons
- Lime zest whipped cream
- Sugared blueberries
- Black cherry compote whipped cream
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Method
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1Soak the gelatine leaves in cold water for 5-7 minutes until soft. In a saucepan, heat the cream and caster sugar over medium heat until the sugar is dissolved and the mixture is hot but not boiling. Remove from the heat and stir in the vanilla extract.
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2Squeeze the excess water from the gelatine leaves and whisk them into the warm cream mixture until fully dissolved. Allow to cool slightly.
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3In a large bowl, whisk the yoghurt until smooth. Slowly add the cooled cream mixture to the yoghurt, whisking until fully combined and silky. Strain through a fine sieve. Pour the mixture into 6 Stoneware Cappuccino Mugs. Cover and refrigerate for at least 4 hours or until set.
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4Serve as is, or top with our suggested topping options. This dessert is light, creamy and not overly sweet.
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