Recipes › Desserts › Yoghurt Panna Cotta

Recipes

1 tbsp powdered gelatin

2 1⁄2 tbsp water

1 1⁄2 cup heavy cream

1⁄2 cup of sugar

1 vanilla bean

1 1⁄2 cup greek yoghurt

a pinch of salt

To Serve

2 figs

caster sugar for sprinkling

50g toasted walnuts

Sprinkle the gelatin over the water in a small bowl

In a pot add 1⁄2 cream, sugar and the seeds inside the vanilla bean

Bring to a simmer and then take off the heat do not let it boil.

Add in the gelatin and let it dissolve

Combine the leftover cream and yoghurt then slowly combine the vanilla bean mixture with a pinch of salt

Pour into 6 dariole moulds and leave to set for 30 minutes

Run a shape knife along mould just before serving to turn it out onto a dish

Sprinkle the figs cut in half with sugar and run a blow torch over it to caramelise