For one of the last recipes containing Total’s Greek Yoghurt – this time the 0% one – I’m sharing a recipe for Panacotta inspired by the recipes sent with the yoghurt!
Panacotta is relatively easy to make, but looks impressive when you serve it at the table. You could drizzle honey on top, or maybe make a fruity sauce of some kind. I’ll give you some ideas after the recipe.
- ¾ tbsp gelatine granules
- 50ml hot water
- 200ml semi-skimmed milk
- 50g sugar
- 150g Greek yoghurt
- honey or berries, such as blueberries, strawberries or raspberries
Pour the hot water into a bowl or jug. Sprinkle in the gelatine and stir briskly until thoroughly dissolved.
Pour the milk into a small pan, add the sugar and heat until just before boiling point.
Add the dissolved gelatine and water and mix together. Allow to cool.
Whisk in the Greek yoghurt then pour into 4 ramekins. I also found that silicone cupcake cases work well, if you place them in a cupcake or muffin tray for support.
Leave in the fridge to cool for 10-12 hours.
Once they’re set remove from the fridge and tip out onto small plates.
You could either drizzle honey ever the top or make a sauce by mixing 200g berries and 200ml of boiling water together in a pan. Liquidise the berries and pour over the panacotta.
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