KABA Panna Cotta with Greek Yogurt

I am still trying to get rid of the KABA powder. But that will be a long way.

I love Panna Cotta as a dessert. This time I added KABA to the cream milk mix. 

Gelatine to thicken it and some Greek yogurt to balance out the sweetness. I saw somewhere that cooks added Schmand (a mix of sour cream and creme fraiche). 

Both not in my fridge at the monent, but a tub of 10% Greek yogurt. Lets give it a try.

Recipe for 4:

200 g double cream

250 g whole milk

50 g Greek yogurt

50 g sugar + 1 scoop (3g) More Chunky flavour 

3 tbsp KABA

3 gelatine leaves soaked and squeezed

Bring milk and cream up to temp. Add KABA and sugars. Get it to a boil and pull the pot off the heat.

Dissolve gelatine and add yogurt. Fill in jars and cool down.