Velvet Cloud Sheep's Yogurt Creamy Pannacotta – Velvet Cloud Sheep's Milk
Dan Guerin is a chef in Cush Ballycottin and uses Velvet Cloud throughout the year. He recently had a recipe in The Irish Times - Velvet Cloud yoghurt pannacott
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Cooking tools:
- Instant-read thermometer
- Saucepan
- Stove
- Whisk
- Kitchen scale
- Mixing bowl
- Paring knife
- Cutting board
- Glass
- Refrigerator
Ingredients
- 500g cream
- 100g milk
- 1 vanilla pod (scraped seeds and pods)
- 100g caster sugar
- 2½ leaves of gelatine
- 150g natural Velvet Cloud sheep's milk yoghurt
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