A new recipe for a gelatine-free panna cotta made with yoghurt aims to reduce the 51,000 tonnes of yoghurt wasted annually in the UK. According to environmental NGO Wrap, half of that waste comes from unopened pots, often due to confusion over date labels. Many supermarkets have removed use-by dates on yoghurt but still use best-before labels, so consumers are advised to use the sniff test before discarding.
The recipe uses agar agar, a seaweed-based setting agent, instead of gelatine, resulting in a soft-set texture. Brown sugar provides flavour and micronutrients, but regular sugar, honey, or other sweeteners can be substituted. The dish is vegetarian and replaces cream with yoghurt for a lighter, more refreshing dessert, making it ideal for using up excess yoghurt or non-dairy alternatives.
To prepare, sprinkle 2½ tablespoons of agar agar flakes into 200ml of water in a small saucepan. Bring to a boil without stirring, then simmer for five minutes until the flakes dissolve. Remove from heat, stir in 50g brown sugar and 1 teaspoon vanilla extract until dissolved, then mix in 300g live yoghurt. Quickly divide the mixture into four tumblers or ramekins and refrigerate for at least four hours to set.
The panna cotta can be served directly from the containers or turned out onto plates. It pairs well with tea-soaked prunes, jam, or poached fruit, and can be topped with toasted nuts like pine nuts for added crunch. This recipe offers a delicious way to prevent yoghurt waste while enjoying a silky-smooth dessert.
