CAMPAIGN FINANCED WITH AID FROM
THE EUROPEAN UNION AND
THE REPUBLIC OF BULGARIA

Languages

Search:

Yoghurt Panna Cotta, Strawberries with mint leaves

Ingredients

  • 400g yoghurt
  • 150ml coconut cream
  • 120g fructose
  • 1 lemon
  • 1 package of vanilla
  • 1 teaspoon of thickening gel

For the strawberry topping:

  • 200g strawberries
  • 1-2 sprigs of fresh mint
  • 1 tablespoon of honey

Preparation:

  1. Mix together the yoghurt, the coconut cream, the fructose, the vanilla and the lemon peel in a bowl and heat them up.
  2. Dissolve the thickening gel in a pan with water and heat it up on the hot-plate until it boils. Add it to the yoghurt mixture, stirring constantly
  3. Pour the mixture into small bowl or a small baking pan and let it rest in the fridge for 1 hour.
  4. Chop the strawberries. Add the honey and the mint.
  5. Serve the dessert in suitable bowls and garnish with the strawberries and mint.

Main ingredient: Yoghurt

CAMPAIGN FINANCED WITH AID FROM
THE EUROPEAN UNION AND
THE REPUBLIC OF BULGARIA