Yogurt Panna Cotta with Berries
Panna Cotta is a light dessert from Italy. Not too hard to make, but slightly fiddly. Serve in individual bowls, pots or ramekins. Chilling time is cooking time.
Creamy, light, chilled refreshing pudding made using cream, yogurt and sugar. This recipe is slightly tart due to the yogurt. Perfect after a large meal or a summer evening.
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·1 1/2 cups cream
·1/2 tablespoon vanilla seed paste
·1/2 cup super fine sugar/caster
·3 teaspoons powdered gelatine & 2 tablespoons water
·2 1/4 cups plain greek style yohurt
·1 cup super fine sugar/caster
·1/2 cup water
·3 tablespoons apple or grape juice
·2 teaspoons vanilla extract
·1 cinnamon stick
·1 star anise
·13 oz/375g frozen berries (blueberries, raspberries or mixed berries)
How to Make Yogurt Panna Cotta with Berries
- In a medium sized saucepan, combine half the cream with the vanilla bean paste and the sugar. Slowly bring to the boil, stirring constantly until the sugar dissolves.
- Sprinkle the gelatin over the water and in a heat proof mug. Microwave on high for about 20 seconds until dissolved - give it a good stir. Add into the cream mixture in the saucepan.
- Pour the hot mixture into a large bowl. And set aside while you beat the remaining half cream in another bowl.
- Carefully fold the yogurt into the hot cream mixture followed by the whipped cream. Divide the mixture into 8 x 1/2 cup capacity glasses, ramekins or pretty pots and refrigerate overnight.
- BERRY SAUCE:
Combine the sugar and water in a small saucepan. Stir over a low heat until the sugar dissolves. Bring to the boil and reduce until it becomes a light honey colour. Carefully add the juice, vanilla, cinnamon, star anise and berries. Cook gently over a reduced heat for 3-4 minutes. Remove from the heat. Allow to cool completely and remove the cinnamon stick and star anise.
Drizzle the prepared sauce over the Panna Cotta's just before serving.