Traditional pannacotta is loaded with sugar and cream. These are a much healthier option made with milk and yoghurt, and sweetened with a little maple syrup making them ideal for family mealtimes. Also, don’t be fooled by their fanciness – they are honestly one of the simplest desserts to make and if you want to make them sugar-free version, simply omit the maple syrup.
Taken from Something for Everyone by Louise Fulton Keats – a book filled with nutritious, fresh and tasty dishes solutions to minimise stress at family mealtimes.
- milk 340ml (11½ fl oz/1 1/3 cups)
- maple syrup 2 tbsp, optional – omit for baby’s serve
- powdered gelatine 3 tsp
- greek-style or plain yoghurt 600g (1lb 5oz)
- natural vanilla extract 1 tsp
- fresh mango peeled, stone removed and flesh sliced, to serve
For mango purée
- mangoes 1-2, peeled and stone removed
- maple syrup 1 tbsp, optional – omit for baby’s serve
Cooking for a baby? Leave out the maple syrup for your baby's serve. Simply serve as is with the mango purée, mashing the panna cotta a little if needed.
Cooking for a toddler? Serve as is.
Recipe taken from Something For Everyone by Louise Fulton Keats (Hardie Grant)
Photography by Ben Dearnley