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    Yoghurt Panna Cotta with Red Wine Syrup

    With all the healthy benefits of Meredith Dairy’s Natural Sheep Milk Yoghurt (Mediterranean Style), you can now indulge yourself without feeling guilty.

    Serves 6 people


    • Red Wine Syrup
    • 150ml Pinot Noir
    • 150g Castor Sugar
    • Panna Cotta
    • 250ml Pouring Cream
    • 100g Castor Sugar
    • 1 Vanilla Bean, Split & Seed Scraped Out
    • 3 Gold Strength Gelatine Leaves
    • 500g Meredith Dairy Mediterranean Natural Sheep Milk Yoghurt
    • Seasonal Fruit To Serve


    • Step 1 Soak the gelatine leaves in a bowl of cold water for 5 min.
    • Step 2 Put cream, sugar, vanilla bean and seeds into a saucepan. Cook over low heat until sugar dissolves. Do not boil.
    • Step 3 Remove from heat, and take out vanilla bean, squeeze excess water from the gelatine, and stir into the cream to dissolve.
    • Step 4 Whisk the yoghurt into the cream mixture, strain through a sieve, then pour into 6 x 125ml moulds. Place in the fridge overnight to set.
    • Step 5 For the syrup, combine wine with sugar in a saucepan, bring to a simmer, stirring to dissolve sugar, then set aside to cool.
    • Step 6 Dip moulds in hot water; invert onto serving plates, place fruit around panna cottas, and drizzle with red wine syrup.

    Products Used

    • Photo of Natural Sheep Milk YOGHURT Traditional Greek Natural Sheep Milk YOGHURT | Traditional Greek