method

• In a saucepan mix together the almond milk, sugar, orange zest, lemon zest, orange juice, lemon juice & vanilla bean.
• Bring to the boil, strain and leave aside to cool.
• Once cool, add the agar flakes sprinkling them over the liquid before reheating.
• Heat without stirring until boiling.
• Simmer, stirring occasionally until flakes fully dissolve (5 – 10 minutes).
• Once dissolved remove from heat and pour into a mixing bowl.
• Add the Glenisk high protein vanilla strained protein yogurt and stir.
• Fold in the whipped double cream.
• Pour the mixture into ramekins and allow to set in the fridge for 2 hours.

To serve

• Dip the ramekins into hot water for 2-5 seconds to loosen from mould. 
• Place serving plate on top of ramekin and flip over.
• Tap edges of ramekin to ensure the Panna Cotta has loosened from mould.
• Sprinkle with toasted nuts and orange zest.