Puhoi Valley Caramel & White Chocolate Milk Panna Cotta

pannacotta 450x450
  • Cooking Time
    4 hours
  • Serves
  • Difficulty


  • ¾ cup Puhoi Valley Caramel & White Chocolate Milk
  • ¾ cup Cream
  • 2 Tbsp Caster sugar
  • ½ Vanilla bean, split
  • Zest of ½ lemon Finely grated
  • ¼ cup Water
  • 2 ½ tsp Gelatin
  • 1 cup Puhoi Valley Greek Style Yoghurt
  • Seasonal fruit to serve


  1. Lightly oil 6 x ½-cup-capacity moulds (dariole moulds are good here).

  2. Place the Puhoi Valley Caramel & White Chocolate Milk, cream, caster sugar, vanilla bean and lemon zest in a saucepan over low heat. Bring up to a simmer (watching it does not boil), and stir to dissolve the sugar. Remove from the heat and set aside.

  3. Place the water in a small ramekin and sprinkle over the gelatin. Leave until a sponge is formed. Dissolve the gelatin by placing the ramekin in a saucepan containing a small amount of very gently simmering water.

  4. Stir dissolved gelatin into the Puhoi Valley Caramel & White Chocolate Milk mixture. Remove vanilla bean and stir in the yoghurt.

  5. Pour mixture into the moulds, cover and chill for 4 hours or overnight

  6. To serve, bring panna cottas back to room temperature (so they are lovely and wobbly). Unmould by dipping moulds briefly into warm water. Invert each into a shallow bowl and serve with seasonal fruit.