Raspberry and Mint Yogurt Panna Cota


• 10g Gelatine 

• 125 ml Mixed Berry fruit juice

• 250 ml Mixed Berry Yogurt 

• 250 ml cream cream 

• 5 ml spearmint food flavouring

• 125 ml Raspberries, crushed

• 50 ml icing sugar 


1. Hydrate gelatine. Mix the gelatine and juice together in a bowl and let it swell for 10 mins to form jelly like substance

2. Mix the yogurt. cream cheese, food flavouring, raspberries and icing sugar in a bowl

3. Dissolve the gelatine completely over a pot of boiling water

4. Add the hydrated (melted) gelatine into the yogurt mixture and mix in very well

5. Pour into moulds and refrigerate till Panna Cota it set [2-4 hours]

6. To unmould onto the plate, place the moulds in hot water for a minute or 2 the unmould onto the plate

7. Add garnishes and serve 

Chef Tastitude

Tip: It’s always wise to use seasonal fruits in the kitchen because of the freshness and crispness they contain.