Try your hand at this delicious Raspberry and Rose Yoghurt Panna Cotta. Full of flavour and a delicious dessert surprise, this panna cotta melts in the mouth! Let us know what you think in the comments below!

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  • Serves: 6
  • Prep + Cook: 25 minutes + cooling and refrigeration
Metric | Imperial Measurement Conversions


  • 300 mls pouring cream
  • 90 g (1/2 cup) Natvia
  • 2 teaspoons vanilla extract
  • 2 teaspoons powdered gelatine
  • 80 mls boiling water (1/3 cup)
  • 150 g frozen raspberries
  • 280 g Greek-style yoghurt
  • 1 teaspoon rosewater









  1. Stir cream and Natvia in a medium saucepan over high without boiling until Natvia dissolves. Add vanilla; stir to combine. Sprinkle gelatine over the boiling water in a small heatproof jug; stand jug in a small saucepan of simmering water; stir until gelatine dissolves.
  2. Stir gelatine mixture into hot cream mixture. Transfer to a medium bowl to cool.
  3. Meanwhile, puree 100g thawed raspberries. Push puree through a fine sieve to remove the seeds; discard seeds.
  4. Stir yoghurt into cooled cream mixture. Add raspberry puree and rosewater; stir well to combine.
  5. Rinse sex 1/2-cup (125ml) moulds with cold water; drain but no not wipe dry. Pour panna cotta mixture into moulds cover loosely with plastic wrap. Refrigerate for 4 hours or until set.
  6. Carefully turn panna cotta onto plates. Serve topped with remaining frozen raspberries and dried rose petals, if you like.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    7.4g 4.5g 21.5g 1040 248 150g
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