Vanilla Yoghurt Pannacotta Number of People:6
Ingredients:
375ml pouring cream
45g sugar
2 leaves gold leaf gelatine
180g full fat yoghurt
1 tsp vanilla paste
Preparation:
Mill sugar for 10 seconds on speed 9.  Add cream and heat on 70°C on speed 2 for 4 minutes until heated through.  Soak gelatine in cold water until soft. Squeeze out excess water and add to cream and sugar. Mix on speed 4 for 30 seconds. Add yoghurt and vanilla paste and mix on speed 7 for 30 seconds.
Pour the mixture evenly among the moulds. Refrigerate for 4 hours until set.
To unmould place mould in warm water for a few seconds. Carefully slide a thin knife down the inside edge of the mould and invert onto serving plates. Gently shake to remove pannacotta.
Delicious served drizzled with strawberry sauce and fresh berries.
Photos:

Members' commebts
earth mumma - Bubblegrub - this was delicious.  I loved the slight tang that came from the yoghurt.  Will be making again.

cookie1 - I did a strawberry coulis (EDC) to go with it. Oh how lovely and decadent.