In Recipes dessert

Serves 6



  • 250ml cream
  • 50g / ½ cup sugar
  • 1 Tbsp Staffords vanilla extract
  • 250ml / 1 cup Greek style yoghurt
  • 3 leaves gelatine


Seasonal berries / fruit for serving



  • Combine cream, sugar and vanilla in a small saucepan. Bring to a simmer.
  • While the cream is heating, soak gelatine leaves in ice cold water.
  • Drain and squeeze the water out of the gelatine leaves when completely softened.
  • When the cream mixture starts to simmer remove from heat and whisk in the bloomed gelatine. Whisk well until no little lumps remain.
  • Stir in the Greek style yoghurt and mix well.
  • Distribute evenly into six ramekins and place in the fridge to set for at least 4 hours.
  • When fully set, loosen the edges of the panna cotta with a knife and turn each ramekin upside-down onto a serving plate. If the panna cotta does not drop out easily, dip the ramekin in a bowl of hot water for a few seconds to loosen.
  • Serve with seasonal fruit.


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