Yoghurt Panna Cotta with Salted Nut Brittle

Prepare the day before and leave to set overnight. Store the brittle in an airtight container and break into shards just before serving.

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Yoghurt-Panna-Cotta-with-Salted-Nut-Brittle_losalt_recipe

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Ingredients

4 sheets leaf gelatine (7g)

350ml milk

1 tsp vanilla bean paste

Zest 1 lime

50g caster sugar

½ tsp LoSalt

275g natural yoghurt

Salted nut brittle:
100g caster sugar

25g unsalted cashews, roughly chopped

25g pistachios

¼ tsp LoSalt

Instructions

Soak the gelatine in cold water for 5 minutes.
Place the milk, vanilla, lime zest, sugar and LoSalt in a small saucepan and heat to just below boiling point. Squeeze the excess water from the gelatine and add to the milk, stir until dissolved. Cool slightly before stirring in the yoghurt.
Pour into 4 x 200ml dariole moulds or ramekins and place in the fridge to set for 4-5 hours.
Meanwhile, to make the brittle, place the sugar in a small saucepan and gently heat until melted and golden in colour, stir in the nuts and LoSalt. Pour out onto a tray lined with baking parchment and allow to set.
Dip the moulds in a bowl of hot water to loosen before turning out onto plates, break the brittle into shards and serve with the panna cotta.

Food Waste Tip

Use up leftover yogurt to make a minty dip that kids can dunk chopped veg into for a quick after-school snack. Simply mix the yogurt with. finely chopped fresh mint (or a pinch of dried), finely grated garlic and a squeeze of lemon juice. Season with a pinch of pepper and serve with carrot, red pepper, cucumber – whatever the little ones fancy.