Yoghurt panna cotta



  • 3 gelatine leaves*
  • 300ml thin cream
  • 1/2 cup (110g) caster sugar
  • 1 vanilla bean, split
  • 400ml thickened cream
  • 300g thick Greek-style yoghurt
  • Rose syrup* to serve
  • Turkish delight, to serve (optional)


Step 1


Soak the gelatine leaves in cold water for 5 minutes, then drain.

Step 2

Heat the thin cream, sugar and vanilla pod in a saucepan over low heat, stirring until the sugar dissolves.

Step 3

Squeeze the gelatine leaves of excess water and add to the saucepan. Remove from the heat, cool slightly and remove vanilla pod. Add thickened cream and yoghurt. Pour into 1-cup (250ml) capacity serving glasses, allowing room at the top to pour over rose syrup. Cover and chill for 3 hours.

Step 4

Just before serving, pour the rose syrup over the top of the panna cotta.

Step 5

Serve with Turkish delight or rosewater-flavoured shortbread.

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