Per serving (297g)
Calories 196, Fat 3.7g, Saturates 0.6g, Carbohydrate 35g, Sugars 30g, Fibre 3g, Protein 5.8g, Salt 0.26g
To make the yoghurt panna cotta, in a large saucepan over a medium heat add the soya yoghurt, soya milk, vanilla extract and maple syrup, and bring to a slow boil.
Add the agar to the pan and whisk. Allow to simmer for 2-3 minutes. Place four glasses in the fridge angled at 45 degrees, half fill the glasses with the panna cotta mix and allow to set overnight.
For the pomegranate jelly, in a medium pan bring the pomegranate juice and agar to the boil, whilst whisking continually to dissolve the agar. Once dissolved, remove the pan from the heat and allow to cool until just above room temperature.
Finally, share half of the pomegranate seeds between the four glasses and the slowly pour over the pomegranate juice mix, being sure not to damage the yoghurt layer. Allow the jelly to set overnight. To serve, sprinkle with the remaining pomegranate seeds.
Moroccan Spiced Butternut Squash, Chickpea and Cauliflower Pasties These...
No-Bake Chocolate Christmas Pudding This simple festive dessert is...