Yoghurt Panna Cottas with Cherries & Strawberries 

Yoghurt Panna Cottas with Cherries & Strawberries 
Entertaining has never been easier than these creamy desserts. Just mix, refrigerate and serve!

Makes 6

3 leaves gold leaf gelatin

300ml pure cream

⅓ cup honey

1 vanilla bean, split

600g Greek-style yoghurt

½ cup dessert wine

1 cinnamon stick

2 tsp rosewater

250g cherries, pitted

250g strawberries, chopped

Soak gelatin in cold water until softened.

Meanwhile, combine cream, honey and vanilla bean in a medium saucepan over medium heat until just heated through. Remove from heat.

Drain gelatin and lightly squeeze it. Add gelatin to the warm cream mixture, stir to combine. Add yoghurt; stir to combine. Remove vanilla bean and discard.

Lightly grease six ½-cup metal dariole moulds. Pour yoghurt mixture evenly among moulds. Place on a tray in the fridge for 6 hours or until set.

Combine wine, cinnamon and rosewater in a saucepan over low heat. Cook for 5 minutes or until heated.

Combine cherries and strawberries in a large bowl. Pour over hot wine syrup. Set aside to macerate for approximately 30 minutes.

Turn panna cottas out onto serving plates.

Remove cinnamon stick from cherry and strawberry syrup; drizzle macerated fruit over panna cottas to serve.


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