Wednesday, 9 December 2015

vanilla yoghurt panna cotta


Need a simple, refreshing summer dessert? This could be the one! Yoghurt panna cotta has all the smooth decadence of regular panna cotta, but with half the cream switched for natural yoghurt there's a lightness and slight tang. I've been making it heaps, it's most popular in our house for brunch, with lots of summer fruit and crunchy granola.




I have a thing for little bowls and cups and like to serve my panna cotta in a mismatched collection, it allows me to cut back on the gelatine so it's only just set and melts as soon as it hits your tongue. They do look really impressive turned out onto a plate, if you like that little added stress, up the degree of difficulty and add an extra half sheet of gelatine :)



yoghurt panna cotta

2 sheets gold strength gelatine
150 ml thickened cream
150ml milk
80g caster sugar *
1/2 vanilla bean, seeds scraped
200ml pot set yoghurt

• place the gelatine leaves in a bowl of iced water, set aside
• tip the milk, cream, sugar and the half vanilla bean plus seeds into a medium saucepan, bring to a simmer over a gentle heat, take off the heat and set aside
• take the gelatine leaves out of the bowl and squeeze gently to remove the excess water; add to the pan and stir until dissolved, strain through a sieve into a bowl
• add the yoghurt, and using a whisk, stir until combined
• pour into your serving bowls, take care not to splash the sides, cover and pop in the fridge for 4 hours, or until set
• serve chilled with fresh fruit; if you want to turn the panna cotta out, dip the bowl into hot water for a couple of seconds, place your serving plate over the panna cotta in its bowl, quickly turn over, give the bowl a gently tap, and your panna cotta should slip out onto the plate - if this fails, run a sharp knife around the edge of the panna cotta and try again

serves 4-6 (if you want to be precise... measure 125ml panna cotta mix per person to serve 4, 100ml to serve 5, and 80ml for 6 with a bonus spoonful for the chef)

* you can replace the sugar with 10 sachets of Equal Next for a lower kj version




1 comment:

Ridhima Gugnani said...

Love this! Gorgeous photos, fantastic recipe!! :)
-Ridhima http://sprinkleandglitter.blogspot.in/