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| Prep Time | 20 min |
| Passive Time | 4 h |
| Servings |
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Ingredients
Yogurt and vanilla bean panna cotta
- 10 g (6 sheets) Gelatin
- 120 ml Double cream
- 120 ml Milk
- 120 g Honey (+ 2 tablespoons)
- 1 Vanilla bean (split and seeded)
- 500 g Yogurt (best with Greek yogurt)
Citrus jelly
- 60 ml Water (cold)
- 7 g (1 packet) Gelatin (unflavoured powder)
- 420 ml Orange(s) (juice)
- 6 Lime(s) (juiced)
- 1/2 large Lemon(s) (juiced)
- 50 g Sugar (caster)
- 1 tbsp Limoncello (optional)
Fresh berry compote
- 120 ml Wine (sparkling)
- 2 tbsp Lemon(s) (juice)
- 50 g Sugar (caster)
- 1 pint Strawberries (washed and quartered)
- 1 pint Raspberries (washed and halved)
- 1 pint Currants
- 1 Lemon(s) (finely grated zest)
To serve the desserts
- Almond(s) (sliced, toasted)
Ingredients
Yogurt and vanilla bean panna cotta
Citrus jelly
Fresh berry compote
To serve the desserts
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Rate this recipe!
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Instructions
Yogurt and Vanilla Bean Panna Cotta
- Place dessert glasses on a rimmed baking sheet. Place gelatin leaves in a bowl of very cold water. Let stand to soften gelatine, about 15 minutes.
- In a small saucepan, bring cream, milk, honey, vanilla bean and seeds just barely to a simmer (do not let it come to a boil). Remove from heat. Add softened gelatine leaves and stir until gelatine is completely dissolved.
- Strain the mixture through a fine mesh sieve into a pourable container; discard vanilla bean (or rinse and save for use in compotes, sauces etc.). In medium bowl, whisk the yogurt until smooth.
- Gradually add the warm cream mixture, whisking to combine well. Transfer mixture to a pourable container. Evenly divide mixture between dessert glasses. Cover each glass with plastic wrap and carefully transfer to the refrigerator. Let chill until set, 4 to 6 hours.
Citrus Jelly
- Sprinkle gelatin powder over cold water. Let stand to bloom, 5 minutes.
- In a small saucepan, bring orange, lime, and lemon juice, and sugar just barely to a simmer over medium heat, stirring until sugar is dissolved. (Taste the mixture, if you would prefer it sweeter, add more sugar, one-half tablespoon at-a-time, tasting after each addition until desired sweetness is achieved.)
- Remove from heat; add Limoncello and stir to combine. Add bloomed gelatin; whisk to combine until gelatin is dissolved. Strain the liquid through a fine mesh sieve into a pourable container.
- Remove panna cotta from the refrigerator. Divide gelée mixture evenly between dessert glasses leaving enough room to layer glasses with berry-almond compote. Return desserts (covered with plastic wrap) to the refrigerator. Let chill until gelée is set, about 4 hours.
Fresh Berry Compote
- Place sparkling wine, lemon juice, lemon zest and sugar in a small bowl. Stir together until sugar is dissolved.
- Add the fruit; gently stir together to combine. To allow flavours to come together, let stand at room temperature, for about 30 minutes.
To serve the desserts
- Remove desserts from refrigerator.
- Spoon about 1 tablespoon compote over each layered dessert.
- Garnish with sliced almonds.
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