Date posted: 21/12/2016

Yoghurt vanilla panacotta

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    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


    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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