Vanilla and Basil Seed Yogurt Panna Cotta

(Last Updated On: 1st June 2020)

By Debbie Rogers: I visited Ireland last year on a short press trip and met some extremely passionate farmers, food producers and artisans. The quality of food that I ate during the trip was exceptional. The people were passionate and proud of their produce and quite rightly so. Many of them had grown their business from a small family business into something much bigger. With the support of Bord Bia, they were also working on more sustainable ways of making their products, farming and food production through a program called Origin Green.

When I left Ireland my suitcase was packed with a small haul of Irish delicacies, many of which were not available here in Dubai which left me yearning to return for another food tour, and hungry to be able to buy the products here. Now you can and over 50 Irish products are available here in Dubai. I feasted on a selection of them at an Iftar hosted by Bord Bia”

More than an Iftar! A tasty celebration of Irish food.


Chef Thys Schoeman Head Chef at The Sum of Us shared with three recipes from the Iftar menu. You can find the recipes here.

Panna Cotta

Vanilla and basil seed yoghurt panna cotta, with brown sugar oat crumble and raspberry puree 

Serves 4-6  people


  • 3 gelatin leaves 
  • 100ml cream 
  • 100ml milk 
  • 100g caster sugar 
  • 50g basil seeds 
  • 200ml hot water 
  • 1 vanilla pod 
  • 300g Killowen natural full fat yoghurt 


  1. Place the gelatin in a bowl with cold water to bloom 
  2. Place the basil seeds in a bowl and add hot water 
  3. Place the cream, milk and sugar with the vanilla in a sauce ban and bring to the boil
  4. Strain the cream mixture & Mix through the bloomed gelatin 
  5. Fold through the basil seeds 
  6. Add the yogurt and pour the mixture into molds and set in the chiller 

Brown sugar oats crumble


  • 300g Flavahns oats 
  • 70g butter 
  • 70g brown sugar 
  • 4g salt 


  1. Mix the oats, butter, sugar and salt together to resemble coarse breadcrumbs 
  2. Bake in oven @180C for 20 min until golden brown 

Raspberry puree

  • 250g frozen raspberries 
  • 60g sugar 
  • 75ml water 
  • 2.5g salt 


  1. In a heavy bottom pot, place the frozen raspberries and start cooking over low heat
  2. Add the sugar, Salt and water and bring to the boil 
  3. Cook until thick
  4. Place in blender and blend till smooth 
  5. Pour mixture through a strainer to remove pips 
  6. Let mixture cool and store in chiller 

To finish 

  1. Place the panna cotta mold briefly in hot water. 
  2. Place the oats crumble at the bottom of the plate 
  3. Tip the panna cotta mold over the oat crumble and knock the bottom to release the panna cotta from the mold 
  4. Garnish with the raspberry puree and some chia seeds (optional)

More recipes from the Bord Bia Iftar:

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    Vanilla and Basil Seed Yogurt Panna Cotta

    by Foodemag time to read: 2 min