Sea buckthorn panna cotta


For 4–6
Difficulty: Easy
Time required: 30 min + 4 h for cooling

Kolatun Juustola started making Aho yoghurts in autumn 2018, and Joonas Maunula from Silja Galaxy immediately transformed the sea buckthorn yoghurt into a delicious panna cotta. You can, of course, make the panna cotta using any other flavour of Aho yoghurts!

4 dl Aho sea buckthorn yoghurt
2 dl whipping cream
¾ dl sugar
1 vanilla bean
2 sheets of gelatine

Sea buckthorn compote
2 dl sea buckthorns
1½ dl preserving sugar

roasted nuts

Soak the gelatine sheets in cold water. Place the cream, sugar, and split vanilla beans in a pot and heat to boiling point. Allow the mixture to cool down and add the yoghurt. Take approximately 0.5 dl of the mass and add the gelatine sheets, heat in a pot until the gelatine melts. Mix the gelatine mass with the rest of the mass, mix well. Remove the vanilla beans, pour into ramekin dishes, and leave in a cool place for at least 4 hours.

Heat the sea buckthorns to boiling point, add the preserving sugar, and boil for a few minutes until the sugar melts. Allow the compote to cool and serve on top of the panna cotta. Garnish with roasted and ground nuts.

See other recipes created for Kolatun Juustola:

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