Berry Yoghurt Panna Cotta
The perfect summer treat!
Recipe by Clem Pedro
Prep: 20 minutes
Cooking: 5 minutes
Makes: 12 individual portions or 1 large portion
Ingredients:
- 1 x 10g Woolies sachet gelatine
- 400ml cream
- 4t vanilla paste
- 125g caster sugar, 2T extra for the Berry Salad
- 3 x 150g Ayrshire double cream berry trifle yoghurt
- Woolies berry meringue kisses
- Finish with edible shimmer due (optional)
For the summer berry salad
- 400g mixed berries (raspberries and blackberries)
- 250g raspberries halved
- 2T sugar or xylitol
- 1/2 lemon, juiced
How To Make Berry Yoghurt Panna Cotta
- Add a quarter cup of water to a small bowl and add the gelatine, stirring to dissolve and bloom for about 5 minutes, in the meantime heat the cream over a medium heat with the vanilla and sugar, dissolving the sugar and bringing to a simmer.
- Turn off the heat and add the gelatine along with the yoghurt.
- Stir to combine before adding to a jug or beaker with a spout.
- Whisk any remaining lumps off yoghurt into the mixture before pouring into large espresso sized cups or ramekins.
- You could also pour the mixture into a large serving dish and serve it that way.
- Place the espresso cups in the fridge to set for 6 hours or overnight. (or in 1 large serving dish)
- For the berry salad, combine all the berries with the sugar, gently folding through.
- Set the berries aside for an hour, or overnight for the best results. Before serving squeeze in the lemon juice and fold through.
- Strain the berries and keep the flavoured berry juice aside.
- Top the set pan cotta with the berries and crumble over the meringues.
- Serve the reserved berry juice on the side to be poured over by your guests.