Yoghurt Panna Cotta

This recipe is one of the most impressive looking from our new eBook 'Fare To Remember'. We don't use a lot of dairy in our cooking so this one is a bit of a lone wolf, and a deliciously tasty one at that. You can make these little Yoghurt Panna cotta's and leave in their moulds or you can tip them out onto a plate for a truly restaurant quality finish. Our kids love these and we have experimented using almond and rice milk with good success (need a touch more gelatine in them then). While we don't eat a lot of dairy, when we do use yoghurt we buy full cream biodynamic yoghurt as the fat supports the body to process the milk sugars lactose, and it is then a whole-food. Full fat dairy also keeps you fuller for longer and doesn't send you blood insulin levels peaking.Enjoy and if you like this recipe, head over and nab yourself a copy of Fare To Remember, which is a pictorial recipe book filled with over 55 healthy gluten, refined sugar and preservative free sweet AND savoury recipes for the health conscious cook. Yoghurt Panna CottaServes FourIngredients

• macadamia nut oil (or another light-flavoured oil), to grease
• 1 1/2 cups (375M) milk 1/4 cup (pure maple syrup 2 tbs hot water
• 3 tsp gelatine powder
• 2/3 cup organic full-fat yoghurt
• 1 vanilla bean, split and seeds scraped and retained

MethodBrush four ½ cup (125ml) capacity moulds with macadamia nut oil to lightly grease.Place the milk in a small saucepan over medium heat and cook, stirring, for 3-4 minutes or until heated through. Remove from heat. Add the maple syrup and stir.Place the hot water in a small heatproof jug. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves. Add the gelatine mixture to the milk mixture and stir to combine. Transfer to a heatproof bowl and whisk in the yoghurt and vanilla bean paste.Spoon the mixture evenly among the prepared moulds.Place in the fridge for 4 hours or until set. If you do want to turn your panna-cotta out onto a plate, dip the bottom of the mould into hot water for 10 seconds to lightly melt the sides of the set panna-cotta. Hold the mould upside-down on the plate and shake to re-move panna-cotta.