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Panna Cotta with Yogurt




Fresh cream

500 oz

Greek lowfat yogurt

250 oz

White sugar

120 oz

Agar agar powder

3 oz

Vanilla bean

1 unit


250 oz

Lemon juice

a bit

White sugar

1 spoon

Desserts from Italy

Panna Cotta with Yogurt

Panna Cotta with Yogurt

vegetarian with lactose

ready in

3 hours 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Panna Cotta with Yogurt

A small but simple shot glass. You can accompany this dessert with a drawstring of fresh seasonal fruit or frozen. I love it with the Wild Fruits!

Panna Cotta with Yogurt step 1

step 1

Engrave the vanilla bean for the long and with the tip of a knife extract the black seeds inside.

Panna Cotta with Yogurt step 2

step 2

Put both the seeds and the berry in a saucepan with the cream, sugar and 3 gr of Agar-Agar. Heat over a low heat for about ten minutes without boiling it

Panna Cotta with Yogurt step 3

step 3

Remove the vanilla pod and let it cool. Now you can add yogurt and helping yourself with a whisk and mix it well.

Panna Cotta with Yogurt step 4

step 4

To prepare the coulisse cook for a few minutes in a saucepan the frozen berries with the juice of half a lemon and a tablespoon of sugar. You can once diluted, blend it with a minipimer

Panna Cotta with Yogurt step 5

step 5

Fill the jars with the cream and the coulisse of wild berries, then put them in the fridge for at least 3 hours.

Panna Cotta with Yogurt step 6

step 6

ANOTHER IDEA: To add a crunchy touch to this dessert, you can put a handful of oat granules on the bottom of each glass or for the sweet tooth of chocolate crunchy!

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