Panna cotta, which literally means cooked cream, is an Italian dessert which has cream, milk, sugar & gelatine as the basic ingredients. It's quite easy to prepare & you can do it in a jiffy! I've never tasted it before, so I didn't really know what to expect, taste & texturewise..... It's quite rich & sweet, but the youghurt adds tanginess to it, which I like. What I also like is the fresh strawberries on top which makes this smooth dessert quite refreshing. One thing for sure, it makes a beautiful dessert to end a meal.
Recipe by Bill Granger.
185 ml cream (I used dairy whipping cream, 38% fat.)
55 g caster sugar
0.5 vanilla bean split lengthways (I used 1 tsp pure vanilla paste.)
1.5 leaves gelatine (I used 1tsp gelatine powder + 1 1/2 tsp water.)
250 g skim milk yoghurt (I used low-fat milk.)
- Place the cream and sugar in a saucepan over a medium heat.
- Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean.
- Stir until the sugar is dissolved, then just bring to the boil before removing from the heat.
- Soak the gelatine in cold water until soft. (I poured the 1 1/2 tsp water into the gelatine powder & set it aside for few minutes. Then I microwaved it for 20 seconds until the gelatine dissolved.)
- Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. (I added the gelatine.)
- Add the yoghurt and whisk until smooth.
- Strain the mixture through a fine sieve, discard the vanilla bean. (I didn't do this.)
- Divide between four 125 ml (1/2 cup) ramekins, cover with plastic wrap and chill for at least 3 hours, or until just set.
- To serve, place spoonfuls of the rose-scented raspberries on top of each panna cotta & serve immediately.
Rose-scented Raspberries - I used strawberries.
1 punnet raspberry or ½ packet of frozen raspberries, thawed
2 tablespoons icing sugar sifted
1 teaspoon rose-water
- Place half the raspberries in a glass bowl and crush with a fork. - I forgot to do this.
- Stir in the icing sugar and taste for sweetness.
- Fold in the remaining raspberries and the rosewater.
- Chill until ready to serve.
I'm linking this post to Cook like a Star, Bill Granger event hosted by Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.