Hayberrys and vanilla Panacotta

 This is the same Panacotta I’ve made and posted  before, other than this time I found a way to make it just a bit more decadent. I had a packet of chocolate bottomed Butternut Snaps so I blitzed them with a little butter and made a biscuit base. I added this to the molds of panacotta once they had set, it was just the texture that it needed. Again its a strawberry couli, strawberries are ridiculously cheap, four punnets for $5. These would have to be one of the easiest desserts to make and you get a lot of warm fuzzy from your achievement. Equal parts natural (I use Greek) yoghurt and full cream milk ( you can use skim etc but don’t get the same consistency) one whole vanilla bean pod, seeds scraped and added to milk and 2/3rds to one cup of sugar. Put into a pot and bring to just below a boil and then simmer gently for five minutes. Remove from the heat and stand while you mix 1tablespoon of gelatine with about 1/2 cup of hot water until dissolved then whisk geletine mixture thoroughly through milk and yoghurt. Pour into molds, ramakans or here I used take away coffee cups, if not using teflon molds, lightly grease with butter or oil. Put in the fridge for a couple of hours or until set. Viola, you have just made your own Panacotta. Couli is equal parts sugar and water heat and reduce add a punnet of sliced Hayberrys simmer 10-15minutes.

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