Panna Cotta with yogurt and honeyDo you like this? Share it!

Panna Cotta with yogurt and honey

  • 100 ml full fat milk
  • 30g icing sugar
  • 3 gelatin leaves
  • 200g organic strained goat yoghurt "Veloudo"
  • 175g organic Goat Kefir "Veloudo"
  • 1 vanilla powder
  • Honey
  • Walnuts (optionally)
  • Put the gelatin leaves in a bowl with cold water and allow them to soak for 2-3 minutes until they are softened and "inflated". • In a large bowl place the yoghurt, the kefir and icing sugar and mix them with a wire until the mixture is homogenized.
  • Heat the milk and put it in a bowl.
  • When the gelatins are ready, drain them well and put them in the bowl of hot milk, along with the vanilla, and stir well with a wire until they are dissolved.
  • We take 4 individual soufflé forms and cover the inside with a membrane, making sure there are no gaps.
  • Fill the forms with our mixture and put them in the refrigerator to cool for 3-4 hours.
  • When they cool well, take the panna cotta off the forms and place them on a dish, remove the membrane and serve with honey and walnuts optionally.

Execution and Cooking Time: 30'
Servings: 4
Difficulty: 2