Yoghurt Panna Cotta
- 2 gelatin leaves
- 2 Tbsp. water
- 1 cup cream
- 1/3 cup sugar
- 1 vanilla bean, scraped and deseeded
- 2 cups yoghurt
In a small bowl, bloom the gelatin in the water until soft.
In a small saucepan, simmer the cream, sugar and vanilla over medium heat until the sugar has dissolved.
Remove saucepan from the heat and whisk in the softened gelatin leaves until melted. In a bowl, whisk the yoghurt until smooth. Gradually whisk in the vanilla cream.
Pour the mixture into four Le Creuset Mini Fluted Flan Dishes and place in the fridge for at least 3 hours or until it has set.