To make the panacotta, lightly spray 4 x 1/2 cup capacity jelly or metal moulds with oil. Mix yoghurt in a medium sized bowl until smooth and creamy. Place 2 tablespoons boiling water in a small saucepan over low heat and add agar agar, stirring gently until dissolved. Remove from heat. Add ½ cup yoghurt to the saucepan and whisk until smooth. Gradually mix in remaining yoghurt mixture ½ cup at a time until combined. Pour into moulds and place in the fridge for 3-4 hours or until set. Once set, turn panna cotta onto serving plates and serve with Cocobella Mixed Berry Compote.
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