Recipes

Date posted: 21/12/2016

Yoghurt vanilla panacotta

21/12/2016
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Ingredients

Dr Oetker bronze leaf gelatine 3 leaves
Tate & Lyle caster sugar 30g
Arla UHT milk 80ml
Easiyo natural powdered yoghurt 600g
Dr Oetker vanilla flavouring 10ml
Raspberries 200g
Frozen blueberries 100g

Method

  1. In a dish soak the gelatine in cold water.
  2. Then bring to the boil the sugar and milk.
  3. Then strain the gelatine and whisk into the milk then allow to cool for 10 minutes.
  4. Then fold through the yoghurt and vanilla and allow to set in a fridge.
  5. Then serve with fruit.
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