Vanilla Yoghurt Panna Cotta
Panna cotta is such an underrated simple dessert!
Traditionally made with cream and sugar, this version is slightly more wholesome, made with almond milk, tandy yoghurt and using stevia or maple syrup to sweeten.
If you’ve never worked with gelatin before, it’s not as daunting as it seems, just follow the recipe and you’ll be amazed!
Gelatin is a little strange of an ingredient, but it actually has a lot of health benefits, and is partly what makes bone broth so nourishing. Gelatin is similar to collagen (it’s just a different version), and is used in this recipe to get the jelly texture.
Choose some beautiful glasses like stemless wine glasses or cute jars to serve these. They are great for a dinner party as you can, and actually need to, prepare the whole thing in advance. So once you are finished with your mains and ready for dessert, there is very little work to be done.
Vanilla Yoghurt Panna Cotta
A wholesome version of panna cotta, made with almond milk, tangy yoghurt, fresh vanilla bean and beautifully finished with an easy berry couli.
Serves:
4
Prep time:
4 hours
Cook time:
20 minutes
INGREDIENTS
- 1 tsp gelatin
- 1 cup almond milk
- 1 vanilla bean, seeds scraped
- 20 drops liquid stevia, or 1-2 tbsp maple syrup
- 1 cup full fat Greek yoghurt
- 1 cup fresh berries, to serve
Berry Couli
- 4 cups mixed berries, frozen
METHOD
- Place the gelatin in a small bowl and combine with two tablespoons of water. Stir and leave to sit. The mixture will become thick.
- In a small saucepan, add the almond milk and heat over a low to medium heat until warm to touch. Stir in the sweetener and vanilla. Stir in the gelatin and whisk to combine. You want to make sure the mixture does not contain any lumps.
- Remove from the heat and whisk in the yoghurt until smooth. Pour into four prepared jars or glasses and place in the fridge for four hours or overnight to set.
- To make the berry couli, place the berries in a small pot with a dash of water. Place a lid on and bring to the boil. Reduce to simmer and leave to cook, uncovered for 20 minutes, stirring occasionally. Transfer to a blender and blend until smooth.
- Serve panna cottas with berry couli and fresh berries.
Notes
- To make it sugar-free and low-carb, choose stevia instead of maple syrup. Read my sugar philosophy here.
- Not a fan of almond milk? You can use any milk of your choice.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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