A truly decadent dessert that boasts a healthy heart and soul: this creamy pudding can be prepared two days in advance, and is perfect to indulge in any time of the year. With all the healthy benefits of Meredith Dairy’s Sheep Milk (Mediterranean style) Yoghurt, you can now indulge yourself without feeling guilty.
- Red-Wine Syrup
- 150ml Pinot Noir
- 150g castor sugar
- Seasonal fruit to serve. For example, figs, nectarines or peaches
- Panna Cotta
- 250ml pouring cream
- 100g castor sugar
- 1 vanilla bean, split, and seeds scraped out
- 3 gold strength gelatine leaves
- 500g Meredith Dairy Mediterranean Natural Sheep Milk Yoghurt
Soak the gelatine leaves in a bowl of cold water for 5 minutes. Put cream, sugar, vanilla bean and seeds into a saucepan, and cook over a low heat until sugar dissolves. Do not boil. Remove from heat, and take out vanilla bean, squeeze excess water from the gelatine, and stir into the cream to dissolve.
Whisk the yoghurt into the cream mixture, strain through a sieve, and then pour into 6 x 125ml moulds, or one large bowl.
Place in the fridge overnight to set. For the syrup, combine wine with sugar in a saucepan, bring to a simmer, stirring to dissolve sugar, and then set aside to cool.
To serve, slice your chosen fruit. Dip moulds in hot water; invert them onto serving plates, place fruit around panna cottas, and drizzle with red wine syrup. If you are not able to find gelatine leaves, use 1.5tsps of powdered gelatine and dissolve following instructions on the packet.