Panna Cotta means set cream and is often served as a dessert. We love to make a yoghurt panna cotta and serve for breakfast in the warmer months. It’s also the most wonderful dessert.
It’s healthy and delicious and a very simple recipe.
We have a more decadent cream version here
Yoghurt Panna Cotta
- 1 cup milk
- 1 cup natural yoghurt
- 1 and 1/4 teaspoons powdered gelatine (measure this very accurately)
- 100 ml warm water
- In a cup, sprinkle the gelatine over 100 ml of warm water.
- Let the gelatine soak into the water for 5 mins.
- In the meantime, bring the milk anto the boil in a saucepan on medium heat.
- Once the mixture reaches the boil, quickly remove the pan from the heat.
- Using a spoon, stir the gelatine and water mixture. The gelatine will have absorbed all the water and have become a paste. Stir to combine.
- Spoon the gelatine mixture into the hot milk, and with a whisk quickly whisk the mixture to dissolve the gelatine. It is important to whisk and work quickly here to stop the gelatine from clumping together.
- Leave mixture to cool, approcimately 15 minutes (this step is important to prevent curdling)
- When cool, whisk in the yoghurt until well combined
- If mixture splits, it is because the milk was too hot. This is ok, simply place mixture in a blender for 30 seconds
- Pour mixture into 4 individial dariole moulds or any vessel you wish to serve them in. We often use a chinese take away container to make one large panna cotta which we slice to serve
- Cover each with cling film to prevent the top hardening
- Place in refrigerator overnight or for at least 3 hours
- When ready, place the panna cotta on the kitchen bench and run a non serrated knife around the rim. Place a a serving plate on top and then quickly flip over to sit back on the bench. Lift off the mould and there you have a delighful pannacotta.
- To serve, drizzle with honey or maple syrup and fresh fruit