yoghurt strawberry pannacotta
Traditional panna cotta has loads of sugar and cream. These are a much healthier option made with milk and yoghurt, and sweetened with a little maple syrup. Don’t be fooled by their fanciness – they are honestly one of the simplest desserts to make.
Although they’re a delicious dessert for you, they’re also perfect for your child. If you want to give your baby a sugar-free version, they can also be made without any maple syrup.
1 1/3 cups milk
2 tablespoons maple syrup (optional - omit for baby)
3 teaspoons gelatine
600g Greek yoghurt or natural yoghurt
1 teaspoon vanilla extract
Fresh strawberries, finely diced, to serve
1 punnet (250g) ripe fresh strawberries, hulled and quartered
1 tablespoon maple syrup (optional - omit for baby)
- Makes 8
Stir together milk and maple syrup in a saucepan and place over a low heat. Heat, stirring occasionally, for about 6 minutes until just heated through but not simmering (do not allow to boil). Remove from heat and sprinkle over the gelatine. Whisk until gelatine dissolves and set aside for 10 minutes to cool.
Place yoghurt and vanilla in a large bowl and stir to combine. Slowly strain the milk mixture into the yoghurt mixture and stir until well combined. Pour mixture into moulds and place in fridge for 3 hours until set.
Run a small knife or spatula around mould and turn out pannacotta onto a plate. Serve topped with diced strawberries and a drizzle of strawberry sauce.
To make the strawberry sauce:
Place strawberries and maple syrup in a food processor / blender and blend until smooth.