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Pana Cota with Straggato Yoghurt | Charalambides Christis

Athena Loizidou
Suitable for vegetarians
May 15, 2020

The most refreshing dessert ever!

Prep Time
10
mins
Cook Time
10
mins
Serves
4

Ingredients

  • 500g. Charalambides Christis Fresh Milk
  • 200 g. sugar
  • 1½ sachet (15 g) of powdered gelatin
  • ½ teaspoon of vanilla powder
  • 750g Straggato Yoghurt Light Charalambides Christis
For the sauce
  • 300g. strawberries in pieces
  • 80g. powdered sugar

Instructions

  1.  Put the milk with the sugar in a saucepan and stir the sugar until is melted.
  2. Once the milk is warm and the sugar has melted, add the gelatin, vanilla and stir with a whisk.
  3. Remove the saucepan from the heat, pour the mixture into a large bowl and let it cool for 10-15 minutes.
  4. Add the Straggato Yoghurt Light Charalambides Christis and stir well with the whisk until everything is well mixed. Transfer the mixture to the saucepan or in small glasses and keep them in the refrigerator covered with plastic wrap for 3-4 hours.
  5.  Meanwhile, put the strawberries and sugar in a bowl and mash with a hand blender. Cover and refrigerate.
  6. To serve, turn the dessert over on a plate, remove the plastic wrap and by using a tablespoon, add the sauce on the top of the panna cotta as well as the finely chopped strawberries.
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