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
Post a Comment