Greek Yoghurt Panna Cotta with Fruit Salad Salsa

Serves 4
Time 10 minutes


½ cup almond milk
1 vanilla pod, deseeded or ½ tsp. vanilla essence
2 tsp agar agar
1½ cups natural Greek yoghurt
1 tbsp honey or maple syrup

Fruit salad salsa
¼ cup passionfruit pulp
1 punnet blueberries
½ cup strawberries, diced finely
1 orange, segments
1 tbsp orange juice, freshly squeezed
1 tsp chia seeds
Mint sprigs to garnish


Place the almond milk in a pot on the stove and gently heat with the vanilla seeds. Stir in the agar agar and let it dissolve. Allow it to cool then whisk in the yoghurt and honey. Pour into individual moulds and refrigerate until firm, about 1 hour.

To make the salsa, in a bowl mix together all of the fruit and orange juice, combine well.

To serve, top panna cotta with a spoonful of fruit salad salsa, fresh mint sprigs and sprinkle of chia seeds.