A light alternative to the traditional pannacotta, served with Rasberries.


  • Yoghurt Pannacotta

  • 185 ml Cream

  • 55 g caster sugar

  • 0.5 Vanilla Bean split lengthways

  • 1.5 leaves Gelatine

  • 250 g skim milk yoghurt

  • Rose-scented Rasberries

  • 1 punnet raspberry or ½ packet of frozen rasberries, thawed

  • 2 tablespoons icing sugar sifted

  • 1 teaspoon rose-water


  • Yoghurt Pannacotta:

  • 1.

    Place the cream and sugar in a saucepan over a medium heat.

  • 2.

    Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean.

  • 3.

    Stir until the sugar is dissolved, then just bring to the boil before removing from the heat.

  • 4.

    Soak the gelatine in cold water until soft.

  • 5.

    Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved.

  • 6.

    Add the yoghurt and whisk until smooth.

  • 7.

    Strain the mixture through a fine sieve, discard the vanilla bean.

  • 8.

    Divide between four 125 ml (1/2 cup) ramekins, cover with plastic wrap and chill for at least 3 hours, or until just set.

  • 9.

    To serve, place spoonfuls of the rose scented rasberries on top of each pannacotta and serve immediately.

  • Rose-scented Rasberries:

  • 1.

    Place half the rasberries in a glass bowl and crush with a fork.

  • 2.

    Stir in the icing sugar and taste for sweetness.

  • 3.

    Fold in the remaining rasberries and the rosewater.

  • 4.

    Chill until ready to serve.

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Posted by KK62Report
This sounds sooo yummy, it is a must try :-)
Posted by RH89Report
Great recipe which you can play around with and add other flavors such as I did with rosewater and framboise
Posted by RH89Report
You can vary this recipe by adding different flavors to the panna cotta mixture before setting it.

I added rosewater and framboise and made a rosewater, cranberry and framboise jelly which I poured on top of the set panna cotta and then set the jelly - it was really nice,