Greek yogurt panna cotta
Panna cotta is an Italian dessert which literally means "cooked cream". There are many ways to make this dessert. Usually it is made with heavy cream, sugar, vanilla, milk and gelatin. The whole process of making the panna cotta is very simple. The cream,milk, vanilla and sugar mixture is simmered for a few minutes, then the gelatin is added. All that is left is for the mixture to cool and set in the fridge. Different toppings and sauces can be served with a panna cotta. The dessert is frequently served with some kind of berry sauce, but you can make any kind of sauce you like (caramel, chocolate, honey,...)
I never made a panna cotta before and I was eager to try and make it.
For my panna cotta I used Greek yogurt instead of just heavy cream. The yogurt gave the panna cotta a creamy tangy taste and was lighter than the traditional version. The recipe for the panna cotta is adapted from a wonderful chef named Lorraine Pascal, the recipe is totally reliable and delicious (more information).
There are many different ways that you can serve your panna cotta, you can pour it into molds, glasses or other serving dishes. I wanted to try my new Flexipan molds (more information), they are supposed to be top of the line and totally non stick. They worked out fine but when I wanted to take the panna cotta out it did stick to the mold. I later found out that I should have froze the panna cotta before taking it out. I will try to remember this for my future dessert adventures with flexipan.
Because the panna cotta is so smooth and creamy I made a crumble to give it some texture. I made the crumble with walnuts, cookies, butter, flour and sugar. It is really simple and made in minutes. For the topping I made a caramel-forest fruits sauce. I made this sauce for the first time and I must say that it turned out great and it cut through the richness of the panna cotta.
For the panna cotta:
For the crumble:
Making the panna cotta:
Place the gelatin leaves in a bowl of cold water and leave to soak.
Place the heavy cream, milk, sugar and vanilla seeds in a pan and heat gently, just enough for the sugar to dissolve, stirring from time to time.
Meanwhile place the yogurt in a large bowl and stir to loosen it up, set aside. Remove the creamy mixture once the sugar is dissolved.
Take the gelatin out of the bowl and squeeze the excess water out. Drop the gelatin in the hot creamy mixture and stir until dissolved. Leave to cool to body temperature, about 10-15 minutes.
Prepare your glasses or molds. set them on a large tray or trays that will easily fit in the fridge.
Once the creamy mixture has cooled, pour it in the yogurt and stir to combine. Carefully pour the mixture in prepared glasses/molds dividing it evenly.
Place the tray in the fridge and leave to set until nice and firm about 1-2 hours.
Making the crumble:
Place walnuts, cookies, sugar, butter, flour, cinnamon and salt in a food processor and blitz a few times until the mixture resembles coarse crumbs. Place on the baking tray and bake at 180°C (356°F) for 5-10 minutes or until golden. When the crumble is baked set aside and leave to cool. Once cooled store the crumble in an airtight container.
Making the berry-caramel sauce:
Place the frozen forest fruits in a small pot and gently simmer for about 5 minutes or until the water evaporates. Take of the heat and add the lemon juice, blend the mixture with a immersion blender until smooth. Pour it through a strainer to get rid of the seeds and any remaining lumps. Place the berry sauce in a bowl and add the cream, stir and set aside.
Place the sugar and water in a medium sized pot and heat until the sugar turns golden. Once the sugar is ready carefully pour in the berry-cream mixture (be careful the sugar is really hot and the mixture will bubble up) whisking constantly.
Take the caramel-berry sauce of the heat and stir in the vodka (if using). Set aside to cool. Once cooled, taste the sauce and add more lemon juice and vodka if desired. The sauce should be quite thick but it will get even thicker once in the fridge.
Assembly:
Take the panna cotta out of the mold (if using) and place on a serving plate. Sprinkle the crumble around the panna cotta, pour the sauce over and around. If you serve the panna cotta in a glass, just top it with crumble and drizzle over the sauce and enjoy.
I never made a panna cotta before and I was eager to try and make it.
For my panna cotta I used Greek yogurt instead of just heavy cream. The yogurt gave the panna cotta a creamy tangy taste and was lighter than the traditional version. The recipe for the panna cotta is adapted from a wonderful chef named Lorraine Pascal, the recipe is totally reliable and delicious (more information).
There are many different ways that you can serve your panna cotta, you can pour it into molds, glasses or other serving dishes. I wanted to try my new Flexipan molds (more information), they are supposed to be top of the line and totally non stick. They worked out fine but when I wanted to take the panna cotta out it did stick to the mold. I later found out that I should have froze the panna cotta before taking it out. I will try to remember this for my future dessert adventures with flexipan.
Because the panna cotta is so smooth and creamy I made a crumble to give it some texture. I made the crumble with walnuts, cookies, butter, flour and sugar. It is really simple and made in minutes. For the topping I made a caramel-forest fruits sauce. I made this sauce for the first time and I must say that it turned out great and it cut through the richness of the panna cotta.
Greek yogurt panna cotta
(Makes about 6 medium sized)
Time:
Preparation: 30min
Cooking: 10min
Baking: 10min
- 100ml heavy cream
- 100ml milk
- 100g white granulated sugar
- 1 vanilla pod
- 300g Greek yogurt
- 3 (5g) gelatin leaves
- 50g walnuts
- 20g cold butter
- 20g cookies (I used Leibniz chocolate cookies)
- 10g all-purpose flour
- a pinch of cinnamon
- a pinch of salt
- 1+1/2 tablespoons of sugar (I used dark muscovado sugar)
- 150g frozen forest fruits
- 150g heavy cream
- 2 tablespoons of lemon juice (to taste)
- 50g white granulated sugar
- 2 tablespoons water
- 1 teaspoon raspberry vodka (optional)
Making the panna cotta:
Place the gelatin leaves in a bowl of cold water and leave to soak.
Place the heavy cream, milk, sugar and vanilla seeds in a pan and heat gently, just enough for the sugar to dissolve, stirring from time to time.
Meanwhile place the yogurt in a large bowl and stir to loosen it up, set aside. Remove the creamy mixture once the sugar is dissolved.
Take the gelatin out of the bowl and squeeze the excess water out. Drop the gelatin in the hot creamy mixture and stir until dissolved. Leave to cool to body temperature, about 10-15 minutes.
Prepare your glasses or molds. set them on a large tray or trays that will easily fit in the fridge.
Once the creamy mixture has cooled, pour it in the yogurt and stir to combine. Carefully pour the mixture in prepared glasses/molds dividing it evenly.
Place the tray in the fridge and leave to set until nice and firm about 1-2 hours.
Making the crumble:
Place walnuts, cookies, sugar, butter, flour, cinnamon and salt in a food processor and blitz a few times until the mixture resembles coarse crumbs. Place on the baking tray and bake at 180°C (356°F) for 5-10 minutes or until golden. When the crumble is baked set aside and leave to cool. Once cooled store the crumble in an airtight container.
Making the berry-caramel sauce:
Place the frozen forest fruits in a small pot and gently simmer for about 5 minutes or until the water evaporates. Take of the heat and add the lemon juice, blend the mixture with a immersion blender until smooth. Pour it through a strainer to get rid of the seeds and any remaining lumps. Place the berry sauce in a bowl and add the cream, stir and set aside.
Place the sugar and water in a medium sized pot and heat until the sugar turns golden. Once the sugar is ready carefully pour in the berry-cream mixture (be careful the sugar is really hot and the mixture will bubble up) whisking constantly.
Take the caramel-berry sauce of the heat and stir in the vodka (if using). Set aside to cool. Once cooled, taste the sauce and add more lemon juice and vodka if desired. The sauce should be quite thick but it will get even thicker once in the fridge.
Assembly:
Take the panna cotta out of the mold (if using) and place on a serving plate. Sprinkle the crumble around the panna cotta, pour the sauce over and around. If you serve the panna cotta in a glass, just top it with crumble and drizzle over the sauce and enjoy.
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