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  /  Dessert   /  Yogurt Pannacottas & Shortbread

Yogurt Pannacottas & Shortbread

By Irish Yogurts Clonakilty

Yogurt Pannacottas With Yogurt Shortbread By Irish Yogurts Clonakilty
For pannacotta
  • Place 120ml of milk in a pan and heat until just before boiling point. Add the powdered gelatine and whisk until the gelatine has fully dissolved.
  • Add the cream, rest of the milk and sugar and whisk until the sugar has dissolved.
  • When dissolved pour onto the Irish Yogurts Clonakilty Gourmet Sicilian Lemon Live Yogurt and mix to combine.
  • Pour the yogurt liquid into your desired serving container (tumbler glass, jam jar or 150g Dario moulds).
  • Place into the fridge for 24 hours and allow to set.
For shortbread
  • Preheat oven to 160c, line a baking tray with parchment paper.
  • In a bowl cream together your butter, sugar, vanilla and Irish Yogurts Clonakilty Greek Style Yogurt
  • Form dough into a ball.
  • Roll out the dough on a floured work surface to 5mm thick.
  • Cut the shortbread into desired shapes.
  • Place shortbread onto the baking tray and bake in oven for approx 15 minutes until golden brown.
  • Allow to cool.
  • In a bowl cream together your butter, sugar, vanilla and yogurt.
  • Ingredients
    For pannacotta For shortbread
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