Silky, creamy and wonderfully light, these soft-set yoghurt panna cottas are an effortlessly elegant way to finish a meal. The tang of plain yoghurt cuts through the richness of the cream, while fresh strawberries add a juicy, fruity finish. Best of all, they can be made ahead and chilled overnight, making them an ideal fuss-free dessert for entertaining.
Soft-set yoghurt panna cotta
Ingredients
- 300 ml cream
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 tsp powdered gelatine
- 1 cup plain yoghurt
- 200 grams strawberries, sliced
Instructions
COMBINE cream, syrup and vanilla in a pot over low heat.
SPRINKLE gelatine over the cream mixture. Stir until mixture is hot and gelatine has dissolved. Do not boil.
POUR cream into a medium heat-proof bowl and allow to cool to room temperature.
WHISK in the yoghurt. Pour panna cotta mixture into four serving glasses. Refrigerate for 4 hours or overnight.
SERVE with sliced strawberries and enjoy!
Notes
Tip from the team: Level up your panna cottas by using strawberry yoghurt instead of plain. Crumble over some crushed cookies or finely chopped pistachios to serve for added crunch.
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Also See: Strawberry & coconut shortbread cake
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
