Vanilla, Yoghurt And Cinnamon Panna Cotta

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image & recipe by @sianredgrave

Our plant-protein packed panna cotta makes for the perfect nourishing breakfast or luxurious dinner party dessert.

2 scoops NOURISHING PLANT PROTEIN Natural Vanilla

300ml nut milk

3 ½ sheets of organic gelatine (for vegan option use 1 scant tablespoon of agar agar)

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

2 cups coconut yoghurt



Coconut yogurt

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In a small bowl, pour ¼ cup of the milk and lay the gelatine sheets in an even layer. Set aside for 5 minutes and allow to soften.

Meanwhile, in a small saucepan whisk together the milk, cinnamon and vanilla and bring to a simmer. Add the gelatine and milk mixture, whisking until the gelatine is fully dissolved. Remove from the heat and allow to cool for 5 minutes.

Once cooled, whisk in the NOURISHING PLANT PROTEIN and yoghurt. Pour into 6 glasses or molds if you want to make the panna cotta a decorative shape. Pop onto a tray and allow to set in the fridge for 4 hours.

To serve, either top the glasses with an extra dollop of yoghurt and berries, or turn out panna cottas from their moulds.