Yoghurt Pana Cotta

1. 1

   Bring to the boil 1 cup of full cream A2 milk with either a crushed cinnamon stick or scrapped vanilla pod (brings out the sweetness of the milk and cinnamon or vanilla flavour) and let it cool a bit with the lid on for 10 minutes.

2. 2

   Pour into a mixing bowl and let it cool to room temperature.

3. 3

   Whisk in 1 cup of creamy real-deal pot set yoghurt and maybe a tablespoon of honey to sweeten.

4. 4

   Dissolve 2 tsp of Agar powder (or use gelatine if you must) into 1/4 cup of boiling water and cool a bit before whisking into the mixture.

5. 5

   Pour into 4 ramekins/cups or two small bowls to share and chill for a few hours in the fridge.

6. 6

   Turn out on to small plates and serve with passionfruit or other fruit pulp or fruit compote on top. E.g. Mango Compote; Simmer 1 sliced mango in 1/2 cup of water with juice of one lime and one lemon for 20min - until pulp is separated and starting to thicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.