In
AuthorJanella
Rating
Yields1 Serving
 ½ cup almond milk
 1 vanilla pod, deseeded or ½ tsp vanilla essence
 2 tsp agar agar
 1½ cups sheep’s yoghurt (unsweetened)
 1 pomegranate, deseeded
 ½ cup almonds, roughly chopped
 1 tbsp agave
 Mint sprigs to garnish
1

Place the milk in a pot on the stove and gently heat with the vanilla seeds.

3

Stir in the agar and let it dissolve.

5

Allow it to cool then whisk in the yoghurt and agave.

7

Pour into individual moulds and refrigerate until firm, about 1 hour.

9

In a small bowl mix together the almonds and pomegranate seeds, then garnish with a sprig of mint.

Ingredients

 ½ cup almond milk
 1 vanilla pod, deseeded or ½ tsp vanilla essence
 2 tsp agar agar
 1½ cups sheep’s yoghurt (unsweetened)
 1 pomegranate, deseeded
 ½ cup almonds, roughly chopped
 1 tbsp agave
 Mint sprigs to garnish

Directions

1

Place the milk in a pot on the stove and gently heat with the vanilla seeds.

3

Stir in the agar and let it dissolve.

5

Allow it to cool then whisk in the yoghurt and agave.

7

Pour into individual moulds and refrigerate until firm, about 1 hour.

9

In a small bowl mix together the almonds and pomegranate seeds, then garnish with a sprig of mint.

Yoghurt Panna Cotta with Pomegranate and Almonds
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