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

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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


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

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