Yoghurt Panna Cotta with Acai Crumb and Caramelised Fruit

This foolproof panna cotta is made with creamy greek yoghurt and served against a contrast of colour – gorgeous caramelised berries and a crunchy acai-flavoured crumb.


  • ½ cup milk
  • ½ tbs vanilla essence
  • 2-4 tsp agar agar (check package for measurement amounts)
  • 1.5 cups natural greek yoghurt
  • ½ tsp Bioglan Marine Collagen Powder
  • 1 tbs maple syrup

Acai Crumb

  • 2 tsp Bioglan Acai + Berry Powder
  • 4 fresh dates, seed removed, roughly chopped
  • 1/3 cup almond meal
  • 1/3 cup shredded coconut
  • 1/3 cup macadamia nuts, chopped
  • 1-2 tbs maple syrup

Caramelised Fruit

  • 1-2 tsp virgin coconut oil
  • 1 cup pineapple, skin and core removed, cut into 1cm thick cubes
  • 1 cup strawberries, stem removed, cut into quarters
  • 1 tbs maple syrup


Step 1.
Place the milk in a small saucepan over low heat. Add the vanilla essence and agar agar and stir until dissolved. Take off the heat and allow the mixture to cool.

Step 2.
Whisk in the yoghurt, maple syrup and collagen. Pour the mixture into individual ½ cup capacity moulds and freeze until firm, approximately 2-3 hours.

Step 3.
To make the crumb, combine the acai powder, dates, almond meal, coconut, nuts and maple syrup in a food processor and pulse until the mixture resembles a crumb, set aside.

Step 4.
For the caramelised fruit, heat coconut oil in a pan over medium heat, add the fruit and maple syrup and stir to combine. Continue to stir over the heat for approximately 15 minutes or until the fruit has caramelised. Set aside to cool.

Step 5.
To serve, place a panna cotta in the centre of a plate, sprinkle the acai crumb around the outside and top with caramelised fruit.

Serves 6-8