MOO mango yoghurt panna cotta

Christmas growing up was all about the desserts. Yes a sausage for lunch was always good, but it was the table full of different desserts that would get my heart racing as a chubby little girl.

We loved light, creamy and sweet desserts. And every year I say to myself I’ll try making panna cotta, but I never have! So when Mr Bball and I had two friends over for dinner as a pre-Christmas catch up I couldn’t wait to finally give panna cotta a go. In an effort to make it light and tangy, yoghurt replacing the cream seemed like an obvious choice.

Truth be told my friend was weary of panna cotta, but I think I won her over with this recipe.

  • 1 cup cream
  • 1 tablespoon honey
  • 100g sugar
  • 3 teaspoons of gelatine powder
  • ¼ cup hot water 
  • 400g MOO mango yoghurt

  • Combine cream, honey and sugar over low heat. Cook until honey and sugar dissolves
  • Sprinkle the gelatine powder into the hot water and stir until dissolved. Once dissolved set aside for 8 minutes
  • Combine the cream and gelatine mixture and let cool for approximately 30 minutes
  • Whisk in the yoghurt until well combined
  • Split the mixture across four glasses
  • Place in the fridge overnight to set
  • Serve with strawberries, crushed biscuits and mint.

One tip – the crushed biscuits really does add a lot to the dish. The texture almost resembles cheesecake with the addition of the biscuit crunch.

Instead of a fun farewell yoghurt fact, here is a fun farewell Just Add Yoghurt blog fact…I hit 10,000 views last week. Thanks for reading all, really appreciate it J

Happy holidays. 


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