Yogurt Panna Cotta

Yogurt Panna Cotta

By Glenisk


8 Count


592 Calories

Total Time

140 Mins


6 Servings


120ml almond milk 
220g of sugar 
½ orange, zested and juiced ½ lemon, zested and juiced 
¼ vanilla bean stalk (pods from)
3/4 cup of agar flakes
190g Glenisk High Protein Vanilla Irish Strained Protein Yogurt
360g of double cream, whipped into soft peaks
100g mixed chopped nuts

From Glenisk

Vanilla 0% Fat Irish Strained Protein Yogurt Where to Buy

Nutritional Information (per serving)

Yogurt Panna Cotta


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

To Serve:

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


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