Yoghurt Panna Cotta with Ginger Prince Berries

Ingredients

675ml Cream

400g Greek Style Yoghurt

150g Caster Sugar

3 and a half Gold Strength Gelatin Leaves, softened in cold water for 5 mins

250g Strawberries, hulled and sliced

250g Blueberries

375ml Ginger Prince Rosé

70g Caster Sugar

Chopped Roasted Pistachio Nuts to serve

Posted on Sep 22, 2020 By Mark

Ginger Prince Sparkling Rosé

Place 175ml cream and sugar into a saucepan and heat over medium heat until sugar has dissolved. Remove from heat, squeeze excess water from gelatin, stir gelatin into hot cream mixture until dissolved. Whisk into remaining cream and yoghurt until smooth.

Pour into prepared lightly oiled moulds and refrigerate overnight to set.

Toss berries, Ginger Prince and sugar in a bowl to coat. Set aside.

Gently pull panna cotta from side of mould to loosen. Invert onto plate and serve with berries and pistachios and a glass of Ginger Prince Sparkling Rosé.

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