Live panna cotta with mulled berry compote

Introducing my live panna cotta with mulled berry compote…
The perfect treat for you and your gut microbiome this Christmas

Breakfast, Dessert, Snacks

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Panna cotta
plant points


1 tub @Bioandmeuk Vanilla yogurt* 200ml oat milk or alternative Half a vanilla pod (optional) ¾ tsp Agar Agar flakes (readily available) 2 tbs sweetener of choice


400g frozen mixed berries 1 cinnamon stick 2 star anise 4 cloves 1 tsp ground cinnamon 2 pieces of peel from an orange Juice from the orange 4 soft medjool dates roughly chopped 1 tsp vanilla extract (optional)

*or 360g of thick, live yoghurt


Step 1:

Place the yogurt in a large bowl and set aside.

Step 2:

In a small pan add the milk and seeds from ½ a vanilla pod. Sprinkle with the agar agar flakes. Bring to the boil and simmer for about 1 minute, stirring continuously. Remove from the heat and allow to cool for a few minutes before slowly pouring into the yogurt whisking continuously, until combine.

Step 3:

Pour the mixture into 6 small moulds, teacups or glasses and place in the fridge to set.

Step 4:

To make the compote add all the ingredients to a pan and heat gentle stirring occasionally. Cook until bubble, all the fruit is soft and syrupy. Cover the pan and set aside to cool and flavours infuse. The panna cotta will take a few hours to set or can be left overnight.

To serve:

Serve the panna cotta with a few spoonfuls of compote. Any left-over compote can be stored in a jar in the fridge and served with yogurt and granola, or porridge bowls for breakfast or snack.

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