Yogurt pannacotta with granita of blood orange

Yogurt pannacotta with granita of blood orange

The Natural Cook
Laura Edwards

This recipe is a bastardisation of pannacotta, which actually means ‘cooked cream’. However, for those of us that don’t like to eat tubs of cream, this is a delicious and – I’d go as far as to say – healthy alternative.


Quantity Ingredient
1 quantity Granita of blood orange
2 1/2 tablespoons agar agar flakes
1 vanilla pod
or 1 teaspoon vanilla extract
300g greek yogurt
100ml goat's milk
or 100ml cow's milk
50g rapadura sugar
or 50g raw cane sugar


  1. Pour 100 ml water into a small saucepan and sprinkle the agar agar on top so that it floats. Turn the heat on and bring to the boil without stirring, then reduce to a simmer and stir for five to 10 minutes, until the agar agar has dissolved. Add the sugar and stir until it, too, has dissolved. Cut the vanilla pod, if using, down its length and scrape the black seeds into the pan with the tip of a sharp knife, or add the vanilla extract, if using, then immediately remove it from the heat.
  2. Add the milk and then the yogurt and stir thoroughly. The agar agar will begin setting, so work quickly now. Divide between four glasses. Put in the fridge to set for at least four or five hours, then serve topped with a spoonful of the granita.

Ideas for leftovers

  • Vanilla sugar: Keep the emptied vanilla pod, dry it in an airing cupboard or warm room, then put it in a pot of rapadura or raw cane sugar to infuse. This will keep indefinitely. Use the vanilla sugar in cakes and in any sweet recipe in place of extract.

    Blood orange lolly: Keep used yogurt pots, and cut slices of orange to fill the bases. Stand a wooden coffee stirrer or lolly stick upright in the orange slice. Fill with the granita mixture and put in the freezer for three to four hours until frozen.


  • The pannacotta will keep covered in the fridge for three days.

Cook natural

  • Agar agar is a great vegetarian replacement for gelatine, made from algae. It is used to set and thicken desserts such as custard, ice cream and jam. It is simple to use and is just as effective as gelatine. You can buy it from most health food shops. I like to use the powdered type the best, and I find that 1 tablespoon agar agar flakes to 100 ml liquid gives a soft set, but check the package instructions.
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