Yoghurt Panna Cotta With Cherry Sauce

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8 Ingredients

Number of servings

5milliliter olive oil cooking spray
1 1/2 cups milk
1tablespoons powdered gelatine
60grams rice malt syrup (save 28 g for later)
1/4teaspoons ground cinnamon
1 1/2 cups Greek-style yoghurt
250grams cherries, pitted
1/4 cup unsalted pistachios, finely chopped

Nutrition per serving

9% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Creamy yoghurt panna cotta topped with a sweet cherry reduction and pistachios, make this healthier dessert for an elegant end to any meal.

Method

Step 1 of 5

Spray 6 x 1-cup (250ml) capacity ramekins with oil.

Step 2 of 5

Place 1/2 cup milk in a microwave-safe bowl and sprinkle over gelatine. Stand for 5 minutes or until gelatine has softened. Stir to combine. Microwave, uncovered, on medium for 30 seconds or until gelatine has dissolved.

Step 3 of 5

Place syrup, cinnamon and remaining milk in a small saucepan over medium heat and bring to a simmer. Stir in gelatine mixture, then strain mixture into a medium heatproof bowl. Stand for 30 minutes or until cooled slightly. Whisk in yoghurt. Divide mixture among ramekins. Refrigerate for 4 hours or until set.

Step 4 of 5

Meanwhile, bring cherries, extra syrup and 1/2 cup water to the boil in a small frying pan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 5 minutes or until sauce thickens. Refrigerate until required.

Step 5 of 5

Turn panna cotta out onto serving plates. Spoon over cherry sauce and scatter over pistachio. Serve.