FAGE Total 0% Panacotta with Seasonal Fruits


4 leaves of gelatin

1 cup of skimmed milk

2.0 g fine granulated sugar

5.3 oz FAGE Total 0%

7 oz of mixed seasonal berries

  1. Soften gelatin in cold water, then squeeze out excess liquid.
  2. Boil the milk in pan.
  3. Mix in the sugar and gelatin and allow to cool.
  4. Whisk in FAGE Total 0% Yogurt, pour into four ramekin dishes and leave in fridge to set for 12 hours.
  5. To Make the Sauce: Put 200 ml water in a pan with half the fruit and bring to a boil. Boil for three minutes, then allow to cool. Puree in a food processor to a smooth sauce, then fold in remaining berries.

    <br> <br>To Serve: Turn each Panacotta out of the mold onto the center of a dish and ladle over ¼ of the fruit sauce.
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