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yogurt panna cotta







total time






method ingredients
  1. 120ml almond milk
  2. 220g of sugar
  3. ½ orange, zested and juiced ½ lemon, zested and juiced
  4. ¼ vanilla bean stalk (pods from)
  5. 3/4 cup of agar flakes
  6. 190g Glenisk high protein vanilla strained protein yogurt
  7. 360g of double cream, whipped into soft peaks
  8. 100g mixed chopped nuts
  • 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.
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