Date posted: 22/02/2018

Vanilla yogurt panacotta

  • Serves 10
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Dr. Oetker bronze leaf gelatine 4g
Tate & Lyle fairtrade caster sugar 30g
Arla UHT milk 80ml
Dale farm low fat natural yogurt 600g
Dr. Oetker vanilla essence 10ml
Raspberries 200g
Strawberries 200g
Blueberries 100g
Honey 60ml


  1. Soak the gelatine in cold water.
  2. Bring the milk and sugar to boil.
  3. Strain the geletine and whisk into the milk. Allow to cool for 10 minutes.
  4. Fold through the yogurt and vanilla, and allow to set in a fridge.
  5. Blend the fruit into a coulis with some honey.
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