Yoghurt Panna Cotta With Almond Butter And Walnut Streusel
Prep time: 
Cook time: 
Total time: 
Serves: Makes 8
  • 3 teaspoons powdered gelatin
  • 2 tablespoons water
  • 1½ cups whole milk Greek yogurt
  • 1½ cups half and half
  • 6 ounces MaraNatha Creamy No Stir Almond Butter*
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
For Walnut Cocoa Streusel
  • ½ cup chopped walnuts
  • 1 tablespoon butter
  • 4 teaspoons brown sugar
  • 1 teaspoon cocoa powder
  1. Dissolve the gelatin in 2 tablespoons of cold water and set aside for 15 minutes.
  2. Meanwhile, in a large sauce pan and on a medium heat, whisk together half and half, Greek yogurt, MaraNatha Creamy No Stir Almond Butter, maple syrup and vanilla extract. Bring the mixture to a simmer and remove from the heat.
  3. Stir in gelatin and whisk until no lumps remain.
  4. Divide Panna Cotta among 8 lightly greased ramekins and set aside until it's no longer hot. Transfer the ramekins into the fridge and chill for 4-6 hours or overnight.
For Walnut Cocoa Streusel
  1. Melt the butter in a small pan and on a medium heat. Add Walnuts and toast for 5-7 minutes. Then add brown sugar and cocoa powder and stir until sugar dissolves.
  2. Remove from the heat and once cooled, transfer to a bowl.
To serve
  1. Fill a large bowl with 1-inch of boiling water. Dip the bottom of the ramekin in for five seconds, then invert Panna Cotta onto a serving plate.
  2. Sprinkle with Walnut Cocoa Streusel and some berries if you like.
*Refrigerate the unused portion of MaraNatha Creamy No Stir Almond Butter
Recipe by Lavender & Macarons at https://www.lavenderandmacarons.com/desserts/yoghurt-panna-cotta-with-almond-butter-and-walnut-streusel/