I love panna cotta but not all the cream that goes into making them.
Solution? Panna cotta made with yogurt. Now if you’re not a lover of yogurt you may be wondering how they taste.
Well, I tried them out on my husband who’s definitely not a yogurt lover, and he loved them.
I used Greek-style yogurt which is creamier, and added honey and a vanilla bean for sweetness.
But the pièce de résistance is the raspberry coulis sweetened with a little bit of powdered sugar. I didn’t bother straining the coulis, instead I added whole raspberries to the sauce.
The result is a divine sauce filled with chunky pieces of fruit that goes beautifully with the creamy yogurt panna cotta.
Preparation time: 25 minutes
1 ½ teaspoons unflavoured powdered gelatin
1 cup plus 1 tablespoon whole milk
1 vanilla bean
1 cup plain Greek-style yogurt
2 tablespoons honey
1 cup frozen raspberries, thawed
2 tablespoons confectioners sugar
1 tablespoon water
How to Make
You will need 4 x ½ cup panna cotta molds. Place these in the fridge to chill.
Place one tablespoon of the milk in a small bowl. Sprinkle over the gelatin and let stand without stirring until the gelatin softens. This will take about 10 minutes.
Pour the remaining milk into a small saucepan. Using a sharp knife split the vanilla pod lengthwise into two halves and scrape out the seeds. Add the seeds to the pot, discarding the pod. Set the pan over a medium heat and bring to a simmer without boiling.
Remove the pan from the heat and add the gelatin mixture then stir until completely dissolved. This may take about 3 – 5 minutes. Transfer the milk mixture to a jug and leave to cool down until it is lukewarm (about 10 minutes).
Spoon the yogurt into a medium mixing bowl and whisk until it is smooth. Gradually whisk the milk mixture and 2 tablespoons of honey into the yogurt. This is the point where you taste test. If it’s not quite sweet enough, add another tablespoon of honey.
Pour the mixture into four ½ cup ramekins or panna cotta molds and chill until almost set. Then cover with plastic wrap and chill for 3 hours or overnight.
Place ¾ cup raspberries, powdered sugar and water in a food processor or blender. Process until smooth. Stir through remaining raspberries and chill until required.
Immerse molds in a small amount of hot water for a few seconds and invert into dessert glasses or onto individual plates.
Give the molds a good shake and then carefully remove molds to gently release panna cotta. If your panna cotta stubbornly refuses to budge, run a small sharp knife around the edge and gently ease it away from the sides of the mould.
Spoon raspberry coulis over the top and serve.