STRAWBERRY PANNA COTTA TAHO

Ingredients:

• 4 cups Pascual® Greek Style Yogurt Drink Strawberry (substitute for milk + cream)

• 1 pack gelatin powder (any clear, unflavored gulaman)

• ¼ cup sugar

• 1 tbsp strawberry extract (optional, for stronger flavor)

• 2 tbsp sago pearls (cooked)

• ¼ cup arnibal (simple syrup or store-bought taho syrup)

Instructions:

1. Cook the Gelatin Mixture. In a pot, combine:

• 4 cups Pascual® Greek Style Yogurt Drink Strawberry

• ¼ cup sugar

• 1 tbsp strawberry extract (optional)

• 1 pack gelatin powder

Stir well, then simmer (don’t boil) over low heat until gelatin fully dissolves.

2. Pour & Chill. Pour the mixture into wine glasses, cups, or ramekins. Let it cool slightly, then refrigerate for at least 2 hours until set.

3. Top & Serve. Once set, add cooked sago on top. Drizzle with arnibal (taho syrup). Serve chilled!

Tips:

• No cream? Use all Pascual® Greek Style Yogurt Drink. The texture will be a bit lighter, but creamy.

• You can make arnibal at home by simmering ½ cup brown sugar + ¼ cup water until thick.

• Optional garnish: top with fresh strawberry or mint leaf.