Okay so, it's March. WTF. Where did the first couple of months go? Next thing you know it will be June, and then Christmas is basically around the corner. I have been incredibly slack so far this year - but forgive me, I've been on an overseas holiday, writing 12 week challenge meal plans, creating recipes for brands and transitioning from one job to another. A busy few months for 2018 for me. Unfortunately, because my time management is shot, Eatnik took the hit. But I'm back! With more recipes for you all!
Personally, creamy, custardary, smooth desserts have always been my jam. Think creme brûlée, creme caramel and panna cotta. The idea of a yoghurt-based panna cotta is not a new idea, but I've never made one myself until now. Yoghurt panna cotta has that silky, slightly firm texture combined with the creamy flavour of yoghurt. Works wonderfully with fruits and perhaps some kind of crunchy crumb - either a biscuit-type or a granola. Up to you. I made my panna cottas in glasses, however if you have access to the classic dariole molds, by all means, use these and turn them out before serving.
PrintVanilla Yoghurt Panna Cotta
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Category: Dessert
Ingredients
- 1 cup cream
- ⅓ cup Natvia natural sweetener
- 1 tsp vanilla extract or 1 vanilla pod
- ½ cup boiling water
- 3 tsp gelatine powder
- 500 g natural Greek yoghurt
- 1 cup hulled strawberries (, sliced)
Instructions
- In a saucepan, combine cream, sweetener and vanilla and warm over a low heat until sweetener has dissolved.
- In a small bowl, add boiling water and gelatine and whisk with a fork until dissolved. Set aside to cool for a few minutes before stirring the gelatine mixture into the cream mixture and whisking to combine. Allow this mixture to cool for at least 30 minutes.
- Add in Greek yoghurt and whisk until smooth.
- Divide into four serving glasses and cover with plastic wrap. Place into the fridge to set for at least four hours or overnight.
- To serve, top with fresh sliced strawberries.
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This recipe is in collaboration with Natvia.
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