YOGHURT PASSIONFRUIT PANNA COTTA
Serves 4
3 WW ProPoints
As per my previous post, I have been researching the use of Agar-Agar in desserts. I saw this one on TV on 'Good Chef, Bad Chef' and have modified it slightly. I know this is a TMX blog but I didn't need it for this one. I guess you could heat the almond milk and agar-agar in the TMX then add the other ingredients. But I just did this by hand.
This dessert is delicious and is SO much healthier than your standard Panna Cotta. It uses sheep's yoghurt and almond milk instead of your full cream milk, cream and eggs.
I love it! It is an acquired taste and if you aren't a fan of the taste of natural yoghurt,you can always add more agave nectar to sweeten it even more.
Ingredients
1/2 cup almond milk
1 vanilla pod deseeded
2 tsp Agar-Agar
1 1/2 cups sheep's yoghurt (unsweetened)
2 Tbsp passionfruit pulp
1 Tbsp agave nectar/syrup
Method
1) In a small saucepan add the almond milk and vanilla beans. Slowly heat and add the agar-agar. Keep at a low heat and stir frequently until the agar-agar dissolves (approx 10 min). Set aside to cool.
2) Once cooled, add the yoghurt and agave nectar. Whisk together until smooth.
3) If you find you have some chunks in it or bits of agar that didn't dissolve, you can now strain it through a sieve.
4) Pour into ramekin dishes and refrigerate overnight. Once set, pour passionfruit pulp over the top and serve.
YUM!!!!
Serves 4
3 WW ProPoints
As per my previous post, I have been researching the use of Agar-Agar in desserts. I saw this one on TV on 'Good Chef, Bad Chef' and have modified it slightly. I know this is a TMX blog but I didn't need it for this one. I guess you could heat the almond milk and agar-agar in the TMX then add the other ingredients. But I just did this by hand.
This dessert is delicious and is SO much healthier than your standard Panna Cotta. It uses sheep's yoghurt and almond milk instead of your full cream milk, cream and eggs.
I love it! It is an acquired taste and if you aren't a fan of the taste of natural yoghurt,you can always add more agave nectar to sweeten it even more.
Ingredients
1/2 cup almond milk
1 vanilla pod deseeded
2 tsp Agar-Agar
1 1/2 cups sheep's yoghurt (unsweetened)
2 Tbsp passionfruit pulp
1 Tbsp agave nectar/syrup
Method
1) In a small saucepan add the almond milk and vanilla beans. Slowly heat and add the agar-agar. Keep at a low heat and stir frequently until the agar-agar dissolves (approx 10 min). Set aside to cool.
2) Once cooled, add the yoghurt and agave nectar. Whisk together until smooth.
3) If you find you have some chunks in it or bits of agar that didn't dissolve, you can now strain it through a sieve.
4) Pour into ramekin dishes and refrigerate overnight. Once set, pour passionfruit pulp over the top and serve.
YUM!!!!
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