Strawberry & Apple Panna Cotta

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Recipe & Photo by Sally: www.simmerandboyle.com • Instagram

INGREDIENTS

  • 3 sheets gold strength gelatine
  • 150ml thickened cream
  • 150ml milk
  • 50g caster sugar 
  • 1/2 vanilla bean, seeds scraped
  • 150g Barker's Strawberry & Apple Compote, plus extra to serve
  • 200ml pot set yoghurt

METHOD

  1. Place gelatine leaves in a bowl of iced water, set aside.
  2. Tip milk, cream, sugar, and the half vanilla bean (including the seeds) into a medium saucepan. Bring to a simmer over a gentle heat. Take off the heat and set aside.
  3. Take the gelatine leaves out of the bowl and squeeze gently to remove excess water; add to pan and stir until dissolved. Strain through a sieve into a bowl.
  4. Add yoghurt, and using a whisk, stir until combined.
  5. Add compote and stir to combine.
  6. Pour into serving bowls, take care not to splash the sides. Cover and pop in the fridge for 4 hours, or until set.
  7. Serve chilled with granola, additional compote, and fresh fruit.
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