John Myers
Contents
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Ingredients
for decoration
- 150 g Chocolate white
- 250 ml Milk
- 1 teaspoon Vanilla paste
- 50 g Sugar
- 250 g Cream yogurt
- Fruit to taste
Instructions
- Soak the gelatine in cold water. Break the chocolate into pieces and melt in a hot water bath. Spread about 1/4 of the liquid chocolate on baking paper, decorate and refrigerate until the chocolate is firm again.
- Bring the milk, sugar and vanilla paste to the boil. Add the rest of the liquid chocolate and stir everything together. Then let it cool down a bit. Squeeze out the gelatine and dissolve it in the hot milk. Stir the yogurt into the mixture. Pour everything into prepared glasses and leave to set in the refrigerator for about 4 hours.
- Before serving, remove the chocolate from the baking paper and decorate the panna cotta with it. Also add some fruit, e.g. orange wedges or raspberries go well with it. Finally dust some glitter icing sugar over it.
