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Yoghurt Panna Cotta with Pomegranate and Almonds

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


  • ½ cup almond milk

  • 1 vanilla pod, deseeded or ½ tsp vanilla essence

  • 2 tsp agar agar

  • 1½ cups sheep’s yoghurt (unsweetened)

  • 1 pomegranate, deseeded

  • ½ cup almonds, roughly chopped

  • 1 tbsp agave

  • Mint sprigs to garnish


  • 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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