Try this Yoghurt Panna Cotta with
Pomegranate and Almonds recipe by Chef Janella Purcell .
Recipe by Janella Purcell
Ingredients:
½ cup almond milk
1 vanilla pod, deseeded or ½ tsp vanilla essence
2 tsp agar agar
1½ cups sheep’s yoghurt (unsweetened)
1 pomegranate, deseeded
½ cup almonds, roughly chopped
1 tbsp agave
Mint sprigs to garnish
Preparation:
Place the milk in a pot on the stove and gently heat with
the vanilla seeds.
Stir in the agar and let it dissolve.
Allow it to cool then whisk in the yoghurt and agave.
Pour into individual moulds and refrigerate until firm,
about 1 hour.
In a small bowl mix together the almonds and pomegranate
seeds, then garnish with a sprig of mint.
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