Kitchen craft episode 48: Yoghurt panna cotta
This dreamy Italian dessert could not be easier to make and Chef Clem gives it a romantic touch by adding fresh and freeze-dried strawberries. File under: make as soon as possible.
INGREDIENTS:
Easy
Preparation time: 20 minutes, plus 6 hours to set overnight
Cooking time: 5 minutes
Makes 12 individual portions
Preparation time: 20 minutes, plus 6 hours to set overnight
Cooking time: 5 minutes
Makes 12 individual portions
1 x 10 g Woolies sachet gelatine
400 ml cream
4 t vanilla paste
125 g castor sugar, plus 2 T extra for the strawberries
400 ml Woolworths Double Cream Plain Yoghurt
400 g Flavourburst™ strawberries, some halved, some quartered and diced
8 g Woolworths Freeze-dried Strawberries
Mint, to garnish
METHOD:
- Add a quarter cup of water to a small bowl and add the gelatine. Stir to dissolve and allow to bloom for about 5 minutes.
- In the meantime, heat the cream over medium heat with the vanilla and sugar, dissolving the sugar and bringing to a simmer.
- Turn off the heat and add the gelatine and the yoghurt. Stir to combine and then add to a jug or beaker with a spout. Whisk any remaining lumps of yoghurt into the mixture until you have a smooth texture. Pour into large espresso-sized cups or ramekins.
- Place the espresso cups in the fridge to set for 6 hours or overnight.
- Coat the strawberries in the sugar and set aside for 10 minutes.
- Once the panna cotta has set you can serve it in the cups or turn it out by quickly submerging the cups halfway in warm water to loosen before turning onto a serving dish.
- Top the panna cotta with the strawberries. Drizzle with the strawberry sauce that has formed, crumble over the freeze-dried strawberries, garnish with mint and enjoy.
Not a big maker of desserts?