Ingredients
- 250 mlcream
- 50 g / 1/2 cupsugar
- 1 TbspStaffords Vanilla Extract
- 250 ml / 1 cupGreek style yoghurt
- 3 leavesgelatine
- To serveseasonal berries / fruit
Made with Staffords
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Method
Combine the cream, sugar and vanilla in a small saucepan and bring to a simmer.
While the cream is heating, soak the gelatine leaves in ice cold water. When completely softened, drain and squeeze out the water.
When the cream mixture starts to simmer, remove it from the heat and whisk in the bloomed gelatine until no lumps remain. Stir in the Greek style yoghurt and mix well.
Divide evenly between six ramekins and place in the fridge to set for at least 4 hours.
When fully set, loosen the edges with a knife and turn each ramekin upside-down onto a serving plate. If the panna cotta does not drop out easily, dip the ramekin in hot water for a few seconds to loosen.
Serve with seasonal fruit.
