This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
To serve:
1. Heat the milk in a small pot, taking care not to bring it to a boil.
2. Pour the hot milk over the gelatine and stir until dissolved. Leave to cool.
3. In a separate bowl, mix the condensed milk and yoghurt together.
4. Once cooled, add the yoghurt mix and whisk together.
5. Pour into greased ramekins and refrigerate for at least 6 hours or overnight.
6. Once set, unmold the panna cotta and serve with fresh mint and berries of your choice.
HINTS & TIPS:
Use the Double Cream Chocolate Yoghurt for an easy chocolate panna cotta.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
