irish yogurt panna cotta with berry compote
ingredients
13
count
nutrition
340
calories
total time
20
minutes (preparation)
serves
4-6
servings
method
ingredients
Ingredients:
- 250g Glenisk Organic Greek Style Vanilla Yogurt
- 320ml cream
- 50g sugar
- 2 tsp Irish honey
- 1 tsp vanilla extract
- 2 tsp cornstarch or arrowroot
- 2 tbsp cream (to dissolve cornstarch)
- 100g mixed berries
- 2 tbsp sugar (for compote)
- ½ tsp ground cardamom
- 1–2 tbsp water
- 1–2 tsp honey (for topping)
recipe steps
- Make the berry compote (5–8 mins)
- Simmer berries, sugar, cardamom and water until softened and slightly thickened. Cool.
- Thicken the cream (5 mins)
- Dissolve cornstarch in 2 tbsp cream.
- Heat remaining cream with sugar until dissolved (don’t boil).
- Stir in cornstarch mixture and cook 1–2 minutes until lightly thickened.
- Combine
- Remove from heat and cool slightly.
- Whisk in Glenisk Organic Greek Style Vanilla yogurt, honey and vanilla until smooth.
- Chill (3+ hours)
- Pour into 4–6 small glasses (120–150ml each).
- Chill until softly set.
- Serve
- Spoon berry compote on top.
- Finish with honey and crushed pistachios.
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