Serves: 4

Prep Time: 20 mins

Cooking Time: Chill for at least 6 hours



3 X Gelatin leaves

100ml Double cream

100ml Milk

100g Sugar

1 Vanilla pod or 1 tsp of vanilla bean paste

300g Greek yoghurt


Topping – 100g Chopped strawberries

50g Blueberries

50g Raspberries

1 Tsp Rose water

8 Chopped mint leaves

50g Icing sugar

50g Chopped pistachios



  1. Soak the 3 gelatin leaves in cold water to soften (look at pack for further instructions).
  2. Bring the 100g of sugar, 100ml double cream, 100ml milk and 1 vanilla pod (or 1 tsp of vanilla bean paste) to a simmer until the sugar has dissolved.
  3. Take off the heat and cool slightly. Then squeeze the water out of the gelatin and mix well together.
  4. Pour the mix onto the 300g of Greek yoghurt and mix until smooth.
  5. Spoon into 4 ramekins and chill in fridge until set.
  6. For the topping – mix together 100g of chopped strawberries, 50g or blueberries, 50g of raspberries, 1tsp of rose water, 8 chopped mint leaves, 50g of icing sugar and 50g chopped pistachios and leave to chill for 20mins.
  7. Once chilled, spoon the topping onto each pannacotta and serve.



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