top of page

All you need are the ingredients!

Top tip: Fresh is best!

Vanilla bean panna cotta

250ml Double cream

1 Vanilla pod

75g Caster sugar

2 Gelatine leaves

250ml Natural yogurt

250ml Mascarpone


Soak the gelatine in cold water to soften

boil cream, split vanilla and sugar, remove from heat add soaked gelatine and dissolve mix yogurt and cheese together add to the cream mixture strain and portion into dishes.

Set in fridge and serve with berries

1 view0 comments

Recent Posts

See All

3/4 cup walnuts 3/4 Cup Splenda or Swerve 1/4 Cup Unsweetened cocoa powder 1/2 Tsp Baking powder 3 eggs lightly beaten 1/2 cup reduced fat sour cream 1/4 cup Olive oil 2 Tsp Vanilla essence chop nuts,

1l cream 1l milk 8 egg yolks 4 whole eggs 500g caster sugar (400 ml of Baileys for Baileys ice cream) Boil milk and cream together with some of the sugar (also add 200ml of the Baileys here) Whisk egg

Pavlova

bottom of page