Share this:

" /> Cooking with Liberté Greek yoghurt – Panna Cotta recipe – The Food Connoisseur

Cooking with Liberté Greek yoghurt – Panna Cotta recipe

liberte panna cotta

Stained yoghurt has been sweeping the UK lately; I’ve seen supermarkets stocking up with different brands. I’ve first noticed Liberte Yoghurt at this year Taste of London festival. The yoghurt is seriously velvety rich that you can use a fork to eat it. The lovely people at Liberte sent me some yoghurt and recipes to recreate. This is my take on the panna cotta, I didn’t know it was so simple to make. The Greek yoghurt is so versatile to use in everyday snacks, from desserts, dips and smoothies.

Liberté Greek yoghurt
Liberté Greek yoghurt

IMG_3492 IMG_3491 IMG_3490

Recipe below

4 Portions

2 ½ Gelatine leaves – soak in just enough water to cover

200ml Double cream • 130g Sugar

200g 0% Liberté Natural Greek style yogurt

40g Pistachio paste 30g • Chopped pistachios

20g Chopped salted almonds

Method

Bring cream, sugar and yogurt to the boil and take off heat, whisk in the soaked gelatine leaves and pistachio paste

Pour into your chosen moulds and let set in the refrigerator

To serve, remove from the fridge and leave at room

temperature for 5 minutes before

Run a sharp knife around the edge of panna cotta to loosen

and tip onto the plate

Mix the chopped pistachios and salted almonds together;

Sprinkle onto the panna cotta and serve

thefoodconnoisseur

Founder of The Food Connoisseur site

No Comments Yet

Leave a Reply

Your email address will not be published.

PROFESSIONAL INQUIRIES & ADVERTISING

I’m on the mission to try all the wonderful food out there! An online webzine of food, lifestyle & travel

FOLLOW ME ON

Subscibe

for awesome content

Snapchat