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Try this delicious recipe courtesy of our friends at SKI Youghurt!
In a bowl add some cold water and the leaf gelatine; the leaf gelatine should be covered with the water.
In a saucepan add the sugar and the milk, place on stove and heat up, stirring to dissolve the sugar. Bring the milk mixture just to the boil and take off the heat.
In a food processor blend the summer berries to a puree.
Remove the gelatine sheets from the cold water, they should be soft and pliable, add them to the hot milk mixture and stir through until dissolved.
Add the summer berry puree and the berry yoghurt to the hot milk mixture and stir through.
Pour the finished hot milk mixture into serving glasses and place in the refrigerator to set (minimum time 2 hours).
Using a table spoon scoop a spoon full of vanilla yoghurt on top of the panna cotta.
Arrange fresh raspberries on top of the vanilla yoghurt and serve.
SKI Yoghurt’s new pink makeover is to celebrate its recent commitment to the McGrath Foundation. For more, visit www.skiyoghurt.com.au
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