Pavlova Yoghurt Panna Cotta

Serves 6
by Tenina Holder

I love collaboration. It happens a lot with me lately and it is very exciting. So when Brownes Dairy asked me to take some of their products to play with, how could I refuse? In particular they wanted something delicious with one of their flagship products, Vanilla Bean Yoghurt...EASY. How many ways could I use this?? Countless, but I was thinking Christmas. So here is Pavlova without the eggs, the fiddle or to be frank, the crunchy bits, but you could add in some crumbled meringue on top if you really wanted to...and it would look pretty as well.

Pavlova Panna Cotta, just what the Christmas table ordered for summer. Head over to the Brownes Facebook page and give the recipe some love so they keep giving me more fun stuff...I mean it! Off you go! It can only benefit all of us in the long run!! Merry Christmas 2017, you’re nearly here!

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Need

  • 10 g powdered gelatin
  • 1/4 Cup water at room temperature
  • 235 g Vanilla Bean Yoghurt (I used Brownes)
  • 450 g cream
  • 55 g buttermilk
  • 40 g golden caster sugar
  • 500 g punnet strawberries, hulled and sliced
  • dash Vanilla - Extract BUY
  • dash balsamic vinegar
  • pulp of passionfruit as required

Do

1  

Place gelatin into the water and stir to combine. Set aside.

2  

Place yoghurt, cream, buttermilk and sugar into Thermomix bowl and warm 4 min/80°C/speed 2

3  

Add gelatin mixture and combine 30 sec/speed 7. Divide between glasses or dariole moulds.

4  

Set in the fridge for several hours.

5  

Meanwhile toss the strawberries with the vanilla and vinegar. Place into a cold oven set to 160°C. Cook 15 minutes. Remove and cool completely before serving on top of panna cotta with the passionfruit pulp.

More

These will keep in the fridge for around 3 days. (Unless you’re at my house...then they barely have the chance to set!)

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