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Yoghurt Panna Cotta with Pomegranate and Almonds

This recipe is from episode 22 of Good Chef Bad Chef series 3.



  • 1.

    Place the milk in a pot on the stove and gently heat with the vanilla seeds.

  • 2.

    Stir in the agar and let it dissolve.

  • 3.

    Allow it to cool then whisk in the yoghurt and agave.

  • 4.

    Pour into individual moulds and refrigerate until firm, about 1 hour.

  • 5.

    In a small bowl mix together the almonds and pomegranate seeds, then garnish with a sprig of mint.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Yoghurt Panna Cotta with Pomegranate and Almonds.


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