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Yogurt Panna cotta with maple syrup, mashed berries and nuts crumble


Preparation: 30 minutes

Cooking time: 2 minutes

Refrigeration: 4 to 6 hours

(Makes 4 servings)



For the panna cotta maple yogurt

2 cups of Liberté Lactose free Greek yogurt (plain or vanilla)

1 cup of milk

1  1/2 tsp. of unflavored gelatin

4 tbsp. of cold water

1/2 cup of maple syrup

1/2 tsp. of vanilla extract


For the mashed berries

1/2 cup of frozen blueberries

1/2 cup of frozen raspberries

1/2 cup of chopped frozen strawberries

1/8 cup of maple syrup


For the walnut crumble

1/4 cup plus 1/8 cup of cashews

1 1/2 tbsp. of cocoa powder

2 tsp. of maple syrup



Step 1: In a small bowl, sprinkle gelatin over cold water. Let stands few minutes.

Step 2: In a pot, thrill milk. Add the maple syrup and vanilla. Stir. Whisk, stir in gelatin. Remove from heat and let cool.

Step 3: In a large bowl, add the milk preparation to Greek Lactose free yogurt. Put the mix into 4 ramekins or 4 wine glasses. Refrigerate for 4 to 6 hours or overnight.

Step 4: In a cauldron, put the ingredients for the mashed berries. Boil them for about 5 minutes to obtain a syrup. Put the mix in the refrigerator to cool it completely.

Step 5: In the container of a food processor, place all the ingredients for the crumble. Mix few seconds so that the nuts are not excessively crushed.

Step 6: Serve the panna cotta with the berry puree. Add the nut crumble.

Enjoy your meal!

Ariane P.

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