Apple Yoghurt Panna Cotta

4 portions

Bonne's delicious berry and fruit purées are helpful for both everyday meal preparation and festive occasions. The purées made from 100% berry or fruit taste great as is and they can also be used to flavoring various dishes. This apple yoghurt panna cotta is easy to make for larger groups of gourmands as well. And you can of course replace the apple purée with some other tasty Bonne purée.

500 g plain yoghurt
¾ dl sugar
1 tsp. vanilla sugar
4 sheets of gelatin
½ dl boiling water or lemon juice

On top:
2 dl Bonne Premium Apple Purée
dash of cinnamon

Measure the plain yoghurt into a bowl and mix in the sugar and vanilla sugar. Check the flavor. Place the gelatin sheets in plenty of cold water to soak. Bring the water of lemon juice to boil in a saucepan or glass, squeeze water out of the gelatin sheets, and dissolve the sheets in the hot liquid. Pour the dissolved gelatin in with the yoghurt and mix until smooth. Divide the mixture into glasses or small dessert bowls. Place into the refrigerator to set for a few hours or overnight. Pour some apple purée on top and sprinkle with some cinnamon.

Tip! At Christmas time, you can garnish your desserts with star anise fruits or cinnamon sticks.

Recipe: Hellapoliisi