Yoghurt pannacotta with red fruit jelly

Name: Yoghurt pannacotta with red fruit jelly
Cook time: 30 min
Total time: 3 h
Yield: 4
Ingredients: 4 sheets Gelatine; 1 Vanilla pod; 200 ml Almond milk; 4 TABLESPOONS liquid honey; 300 g Greek yogurt; 100 ml apple juice; 400 g frozen berries; 50 g Chia seeds

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Two dessert classics, newly combined: the cream convinces with almond milk and yoghurt instead of cream, and the berry compote is bound by the nutrient-rich chia seeds

COOK TIME
30 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

4 sheets Gelatine
1 Vanilla pod
200 ml Almond milk
4 TABLESPOONS liquid honey
300 g Greek yogurt
100 ml apple juice
400 g frozen berries
50 g Chia seeds

Directions

1
For the yoghurt pannacotta, soak gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Bring almond milk, 2 tablespoons honey, vanilla pod and pulp to the boil in a pot and remove from the heat.
2
Squeeze the gelatine and dissolve in the hot almond milk. Leave to cool for about 15 minutes. Remove the vanilla pod. Stir almond milk and yoghurt until smooth. Fill four glasses (each containing approx. 200 ml) each to 3⁄4 with the yoghurt pannacotta. Chill for about 2 hours.
3
For the red fruit jelly, bring apple juice and 2 tablespoons honey to the boil in a pot. Add the berries and chia seeds, continue cooking for about 3 minutes. Remove the berry mixture from the heat and let it swell for about 2 hours, stirring occasionally. Spread the red berries on the yoghurt pannacotta.