Vanilla Yogurt Panna Cotta
- Heavy Cream – 1 cup (I used Amul Whipping Cream)
- Caster Sugar – 1/4 cup + more if you would prefer it sweeter
- Vanilla Bean – 1 (alternatively, you could use 2-3 teaspoons of vanilla extract)
- Yogurt – 1/4 cup
- Powdered gelatin – 3/4 tsp
- Milk – 1/4 cup
- Fresh Strawberries – 500g, hulled and cubed
- Sugar – 2 to 3 tbsp
- A couple drops of red food colouring (optional)
- Juice of 1 lemon
- In a pot on low heat, bring heavy cream, sugar and vanilla to a gentle simmer, stirring occasionally. While the cream is cooking, pour gelatin into the milk and allow it to dissolve for about 10 minutes.
- When the cream comes to a boil, take it off the heat, pull out the vanilla bean and preserve for another use. Gently mix in the milk and gelatin. Then fold in the yogurt, making sure not to incorporate too much air into the mixture.
- Then pour the cream mixture into cups, dessert bowls or fancy glasses and refrigerate for about eight hours (or overnight) to set.
- While the Panna Cotta is left to set, bring strawberries, sugar and lemon juice to a boil. When the sugar has dissolved and the strawberries turn mushy, take it off the heat and add some red food colouring. Leave to cool.
- Once cooled, you can either serve it as is, or run the compote through a fine sieve, and serve just the saucy bit while leaving out the strawberry chunks.
- When the Panna Cotta has set, pour the compote over it and eat!
My Tip: If you would like to serve your Panna Cotta free-standing (like in the pictures), dip the dessert bowl or ramekin into warm water for about 20 seconds or until the panna cotta pulls away from the mould, then carefully overturn it onto a plate. Pour strawberry compote over it and serve immediately.
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