YOGHURT PANNA COTTA

Enjoy this Italian-inspired dessert that is super simple and will impress your guests this festive season.

Ingredients:


• 2/3 cup heavy cream
• 70 grams raspberry jelly crystals
• 3/4 cup King’s Creamery natural yoghurt
• ½ teaspoon vanilla extract
• Fresh raspberries and mint to decorate


Method


1. Melt the jelly crystals into the cream in a saucepan on a low to medium heat.
2. Remove from the heat, then slowly stir in the yoghurt and vanilla extract.
3. Pour into teacups, glasses, jars or ramekins, then cover and refrigerate for at least 1 hour (2 hours or more or even overnight is better).
4. Decorate with the fresh raspberries and a sprig of mint just before serving.

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