Friday 29 November 2013

Youghurt Panna Cotta

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.

Yoghurt Panna Cotta
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.)

  1. Place the cream and sugar in a saucepan over a medium heat.
  2. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean.
  3. Stir until the sugar is dissolved, then just bring to the boil before removing from the heat.
  4. 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.)
  5. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. (I added the gelatine.)
  6. Add the yoghurt and whisk until smooth.
  7. Strain the mixture through a fine sieve, discard the vanilla bean. (I didn't do this.)
  8. Divide between four 125 ml (1/2 cup) ramekins, cover with plastic wrap and chill for at least 3 hours, or until just set.
  9. 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

  1. Place half the raspberries in a glass bowl and crush with a fork. - I forgot to do this.
  2. Stir in the icing sugar and taste for sweetness.
  3. Fold in the remaining raspberries and the rosewater.
  4. 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.


Jozelyn Ng said...

wow...pannacotta added with yoghurt, sounds tasty!

Zoe said...

Hi Faeez,

Your panna cotta is so smooth and flawless like a baby skin... They must be very heavenly smooth and creamy to indulge :D


Unknown said...

This looks healthy and delicious!

Baby Sumo said...

That looks so smooth! Yummy.

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