MannaBrew Festive Panna Cotta

A smooth, creamy dessert infused with strong brewed MannaBrew and vanilla, balanced with rich yogurt.

Serves: 4

Difficulty: Easy

Preparation time: 15 mins

Chilling time: 4 hours

Ingredients

• 250 ml MannaBrew, strongly brewed

• 250 ml full cream (minimum 35% fat content)

• 250 g full-cream yogurt (at room temperature)

• 30–45 g (2–3 tbsp) sugar or xylitol (adjust to taste)

• 6 g (2 tsp) powdered gelatin (or 3½ gelatin sheets)

• 30 ml (2 tbsp) cold water (for blooming gelatin)

• 5 ml (1 tsp) vanilla extract

To Serve (Optional)

• Fresh berries (raspberries or blackberries)

• Dark chocolate shavings

Instructions

1. Bloom Gelatin: In a small bowl, sprinkle the 6 g of gelatin powder over 30 ml of cold water. Let sit for 5–10 minutes until softened and bloomed.

2. Warm Liquid Base: In a small saucepan over medium-low heat, combine the 250 ml of full cream, sugar (or xylitol), and 250 ml of strong MannaBrew. Heat until hot and steaming, but do not allow to boil. Remove from heat.

3. Dissolve Gelatin: Add the bloomed gelatin to the hot cream and MannaBrew mixture. Whisk continuously for 1–2 minutes until the gelatin is completely dissolved and no granules remain.

4. Incorporate Yogurt & Vanilla: Whisk in the vanilla extract. Slowly whisk in the room-temperature yogurt until the mixture is completely smooth and unified. (If needed, pass through a fine sieve to ensure a silky texture).

5. Set & Chill: Divide the mixture evenly among four glass ramekins or dessert cups. Refrigerate for at least 4 hours (or overnight) until fully set.

6. Garnish & Serve: Before serving, top each panna cotta with fresh berries or dark chocolate shavings.

TIP: To unmould onto dessert plates, briefly dip the bottom of each ramekin in hot water for 5 seconds, run a thin knife around the inner edge, and invert onto a plate.