Yoghurt Panna Cotta with Pomegranate and Almonds


½ cup almond milk

1 vanilla pod, deseeded or ½ tsp vanilla essence

2 tsp agar agar

1½ cups sheep’s yoghurt (unsweetened)

1 pomegranate, deseeded

½ cup almonds, roughly chopped

1 tbsp agave

Mint sprigs to garnish



Place the milk in a pot on the stove and gently heat with the vanilla seeds.   Stir in the agar and let it dissolve. Allow it to cool then whisk in the yoghurt and agave. Pour into individual moulds and refrigerate until firm, about 1 hour. In a small bowl mix together the almonds and pomegranate seeds, then garnish with a sprig of mint.