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Fresh and refreshing, this is a low fat Aussie version of this classic Italian treat.
Using seasonal fruits it is made in a jiffy and will impress all your family and guests.
Dissolve gelatine in hot water by sprinkling gelatine over the water and stirring.
Combine over a low heat, using a whisk, the cream, custard and yoghurt.
Heat till hot but not boiling. Remove from heat.
Slowly add the dissolved gelatine mixture to using a whisk to combine untill the gelatine is fully combined.
Pour into a greased mould approximately 7 cup capacity. Choose a mould that has a pattern on the base for a decorative effect when the chilled Panna Cotta is turned out.
Cover with clingwrap and refrigerate for approximately 4 hours or until set.
Over a low heat combine the 3 cups of fruit, water and icing sugar. Stir gently.
Simmer for 5 mins or until slightly thickened and reduced. Refrigerate to chill.
To serve, turn out the set Panna Cotta on to a serving platter and top with the fruit
A little brandy or a fruity liqueur can be added to the custard/cream/yoghurt mixture.
Use any seasonal fruits such as peaches or pears
Top with extra fruit.
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