INGREDIENTS:
1 cup (240 ml) milk
1 vanilla bean, scraped
¼ cup (60 ml) honey
1 envelop (.25 ounces) unflavored gelatin or 2 tbsp (30 ml) of Agar Agar Powder
2 cups (475 ml) non-fat Greek Yogurt
mixed pistachio, and dried fruit blend
Drizzle of honey
Top with raspberries and shredded coconut
METHOD:
In a large sauce pan heat the milk, vanilla bean paste and pod, honey and gelatin until fragrant and simmering. Remove vanilla pod.
In a separate heat safe bowl, place yogurt. Add milk mixture to yogurt and whisk to combine.
Transfer mixture into a pitcher and pour into 4 glasses just half way. Do not cover. Place in the refrigerator over night.
Once firm, top with nuts and dried fruits, fresh raspberries and shredded unsweetened coconut
View Comments (12)
Hi Beth, made this recipe as a dessert for my party last Saturday. I had
ten people coming over so I doubled the recipe. Topped it with the four red
fruits jam from Le Pain Quotidien , pistachios, fresh blueberries,
raspberries and a drizzle of honey. I wanted to report to you that it came
out perfectly, and was lighter than all the other Panna Cottas I've had or
made before. Thanks again for this amazing recipe.
Hi Beth! Just a quick question, if I don't have a real vanilla bean, how
much vanilla extract can be used instead? & thanks for the easy recipe!
OMG!That was so delicious.Thanks Beth
your the most beautiful women I seen and I love yogurt
Did she say: Agar-agar?
hi beth i saw that you put the gelatin and the agar agar to the same pot
how come it doesnt get too thick?
Thank you ! looks great !! :)
maam l like to no your more and love ur cookoling
amazing beth :) YOUR voice is so soothing.. love to watch your videos !
how much vanilla extract do we put if we can't get vanilla bean ?