Desserts

Berry pannacotta

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: May 2016

Serves: 4

Time to make: 20 mins , plus 3 hrs chilling

Total cost: $5.20 / $1.30 per serve

(at time of publication)

Ingredients

More weights & measures

spray oil
2 teaspoons gelatine powder
¾ cup skim milk
¼ cup light cream
1 tablespoon sugar
1 teaspoon vanilla paste
1 cup low-fat berry yoghurt
To serve
⅔ cup blueberries, fresh or frozen
fresh mint sprigs

Instructions

1 Spray small dishes with oil. Sprinkle the gelatine over 3 to 4 tablespoons water. Leave for 10 minutes to allow gelatine to soften and be absorbed by the water.

2 Meanwhile place milk, cream, sugar and vanilla in pan. Heat over a low heat, stirring until sugar is dissolved and the liquid starts to simmer. Remove from heat and whisk in gelatine, stirring until dissolved. Leave to cool for 10 minutes.

3 Whisk yoghurt into milk mixture until well combined. Divide mixture between dishes. Refrigerate for 2-3 hours or until set. Meanwhile, place blueberries in a microwave-proof dish and heat on high for 1 minute, until the juices start to run. Stir and chill.

4 Turn out the pannacotta and top with berries, or serve in cups topped with blueberries. Decorate with fresh mint sprigs.

Variations

Make it gluten free: Check berry yoghurt is gluten free.

HFG tip

These pannacotta keep well for one day chilled in the fridge.

Nutrition Info (per serve)

Calories 140cal

Kilojoules 590kJ

Protein 6g

Total fat 4g

–Saturated fat 2g

Carbohydrates 20g

–Sugars 20g

Dietary fibre 1g

Sodium 60mg

Calcium 170mg

Iron 0mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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