Desserts

Recipes

Yoghurt Pannacotta with Strawberry Jelly

15 minutes plus 5 hours setting

Preparation Time

20 minutes

Cooking Time

4

Servings

Ingredients

Pannacotta
1 cup Jalna Greek yoghurt
1 cup thickened cream, divided
1 tsp vanilla paste
¼ cup caster sugar
2 Tbsp water 1 tsp gelatine
Fresh berries to serve
Strawberry Jelly
2 punnets strawberries, roughly chopped
1/3 cup caster sugar
1 tsp gelatine
2 Tbsp water

Method

Place yoghurt in bowl with half a cup of cream and vanilla paste. Whisk until thick and smooth.
Place the remaining half cup of cream in a small saucepan with sugar and heat over low heat until dissolved.
Sprinkle gelatine over cold water in a small bowl to soften, then add to the saucepan and stir until dissolved.
Pour the mixture onto the yoghurt and whisk until smooth. Divide between 4 small glasses. Cover and refrigerate for 4 hours.
To make the jelly, place the strawberries and sugar in a heatproof bowl. Cover with clingfilm and place over a pot of simmering water. Cook for 20 minutes to release the juices. Strain through a sieve (reserve the cooked berries for another use).
Sprinkle gelatine over cold water in a small bowl to soften. Add to the hot berry juices and stir until dissolved.
Once the pannacotta has set, carefully pour the jelly on top and return to the fridge to set, about 1 hour.
Decorate with fresh berries and serve.
Note: NB: You can replace gelatine with vegan friendly setting agents. Please follow packet instructions as these setting agents differ in strength. You may need to heat the setting agent with both the cream and the berry juices in this recipe.
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