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    Panna Cotta Terrine

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    Panna Cotta Terrine

    • Preparation time: 20 minutes, plus chilling
    • Total time: 20 minutes, plus chilling 20 minutes

    Serves: 6


    • 425ml double cream
    • 14g sachet gelatine granules
    • 1 vanilla pod
    • 75g caster sugar
    • 425ml Greek yogurt
    • To serve:
    • Fresh fruit
    • Fruit coulis


    1. Line a loaf tin or a plastic container, measuring about 10 x 10 x 20cm, with clingfilm.
    2. Put 3-4 tbsp of the cream into a small bowl and sprinkle over the gelatine. Leave for a few minutes to swell then place the bowl in a larger bowl of just-boiled water and leave the gelatine to dissolve.
    3. Put the remaining cream into a pan. Split the vanilla pod, scrape the seeds into the cream, add the pod as well, then the sugar. Heat gently until the sugar has dissolved. Whisk in the dissolved gelatine and cream. Set aside to cool slightly. Remove the vanilla pod.
    4. Stir the mixture into the yogurt. Pour into the prepared container. Chill for 4-5 hours. Turn out the terrine onto a board. Slice and serve with fruit coulis and fruit. This is best eaten on the day it is made.

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