Yoghurt Panna Cotta with roasted plums



Serves 6

For the Panna Cotta

1 cup cream

1 cup caster sugar

1 ½ cups milk

1 ½ cups natural yoghurt

8 g gelatine leaf

1 vanilla bean,


For the plums

500g red plums, I used torwick

100g brown sugar


Preheat the oven to 180.

For the panna cotta, combine the sugar, cream, yoghurt and milk in a saucepan and gently heat until the sugar dissolves. Cut the vanilla bean down the middle, scrape out the seeds and add both the seeds and the pod to the mixture. Meanwhile, soak the gelatine in a little water until it softens, then add that too. Leave to cool slightly before straining into either glasses or moulds.

For the plums, cut into quarters and remove the stone. Sprinkle with the brown sugar and roast in the oven until they soften but hold their shape, leave to cool. If you have set your panna cotta in moulds then turn them out onto a bowl or plate by dipping the mould into hot water for a few seconds to melt the edge. Serve with the panna cotta with the roasted plums for a subtle and delicious dessert. 



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