Serves 4


  • 3 gelatine leaves, plus water to cover
  • 125 ml (½ cup) milk
  • 200 ml cream
  • 75 g (5 Tbsp) sugar
  • 5 ml (1 tsp) vanilla essence
  • 250 ml (1 cup) NutriDay Double Cream Yoghurt

For the raspberry sauce:

  • 500 ml (2 cups) fresh raspberries
  • 30 ml (2 Tbsp) icing sugar


  1. Place the gelatine leaves in a bowl and cover with cold water. Allow to stand until softened.
  2. In a saucepan, combine the milk, cream, sugar and vanilla and bring to just below boiling point (but don’t allow to boil).
  3. Remove the pan from the heat.
  4. Squeeze out any excess water from the gelatine leaves and whisk them into the cream mixture.
  5. Stir the yoghurt into the cream mixture.
  6. Transfer to serving dishes of your choice and place in the fridge to set for at least 4 hours, but ideally overnight.
  7. To make the raspberry sauce, blend together the raspberries and icing sugar.
  8. Serve the set panna cotta with a spoonful of raspberry sauce.