panna cotta
greek yogurt breakfast edition
PREP TIME: 5 MINUTES
COOK TIME: 5-10 MINUTES
TOTAL TIME: OVERNIGHT (PULLING AN ALL-NIGHTER IS CHEATING)
YIELDS: SIX SERVINGS
INGREDIENTS​
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1 CUP (240ML) milk, whole fat or almond milk or soy milk
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​¼ CUP (60ML) honey or agave
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7 GRAMS (0.25 OUNCES) gelatin, unflavored or 2 TABLESPOONS (30ML) agar agar powder
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2 CUPS (475ML) non-fat greek yogurt or dairy-free yogurt
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A DROP OF sun-flower oil
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TOPPINGS: muesli, fresh fruits, seeds, cereal, honey, shredded coconuts, chocolate pieces, dried fruits etc.
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STEPS
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POUR MILK, HONEY AND GELATIN INTO A SAUCEPAN ON MEDIUM HEAT, STIR CONSTANTLY UNTIL MILK MIXTURE IS SIMMERING.
tip: prep the containers/moulds with a little bit of sunflower oil. Use a piece of kitchen roll to get the corners.
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POUR NON-FAT GREEK YOGURT INTO HEAT PROOF BOWL.
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SLOWLY STRAIN ¼ OF THE MILK MIXTURE INTO GREEK YOGURT AND WHISK UNTIL WELL COMBINED. CONTINUE UNTIL ALL MILK MIXTURE IS WELL COMBINED INTO THE GREEK YOGURT.
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PLACE CONTAINERS IN REFRIGERATOR OVERNIGHT UNCOVERED.
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SERVE WITH MUESLI, FRESH FRUITS, HONEY AND ETC.
inspired by: Beth Le Manach https://entertainingwithbeth.com/greek-yogurt-panna-cotta/
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