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Try this panna cotta with a twist – yoghurt. All the taste, plus a dose of goodness…win

TWW

Place 3 T of water in a small bowl and stir in 1 ½ t powdered gelatine. Set aside until dissolved ¬– about 15 minutes. Next, whisk together 1 cup Woolworths’ double cream pear and rhubarb yoghurt with ¼ cup double cream. In a small saucepan, add another ¼ cup double cream and ¼ cup caster sugar and bring to a simmer. Stir in the water-gelatine mixture – it will dissolve immediately ¬– then remove from the heat. Combine this mixture with the yoghurt mixture, and pour into cups or small bowls. Chill in the fridge for at least 2 hours to set. Top with crushed walnuts or pecan nuts, and drizzle with honey to serve.

Woolies’ thick, creamy and all-round delicious yoghurt is the ideal dessert ingredient. It’s also made without any added preservatives, and now has reduced sugar. Try more yoghurt recipes here.

Learn more about Today With Woolies here.

Today With Woolies Article by: Today With Woolies

Discover more about Today With Woolies here.

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