1 1/2 cups Greek (or Natural) yogurt
1 1/2 cups single (whipping) ream
2 1/2 tsps (10g) powdered gelatine
4-5 Passionfruit to serve
(Makes 4-6) individual panna cottas.
1. Measure out yogurt in a medium size mixing bowl and set aside ready. Combine the gelatine with 3 tablespoons of the cream in a small bowl and leave for about 10mins to soften.
2. Meanwhile begin warming the remainder of the cream over a low heat. Whisk in the honey and heat till just about simmering point – make sure to not let it get too hot though.
3. Take off heat and stir in the gelatine and cream mixture. Whisk to combine.
4. Pour the mixture through a plastic or stainless steel sieve over the yoghurt (not nessessary but can prevent lumps of undissolved gelatine and result in a smoother texture – if you’re using a plastic sieve you may want to allow the mixture to cool slightly before doing so. A lot of metal sieves that aren’t stainless steel can effect the taste of the mixture so best avoid these). Whisk to combine.
5. Ladle the mixture into small panna cotta pots of your choosing (you could use ramekins, glasses, mugs, teacups, or even in just one large serving bowl).
6. Cover with cling wrap and leave them to set in the refrigerator for at least 6 hours or over night.
7. Serve chilled with fresh passionfruit. I like 1 passionfruit per Panna Cotta.
I like serving these in their little pots but if you want to invert them onto a plate simply run a butter knife around the edges of the panna cotta, turn it upside down on a plate and shake/tap gently till it loosens. If they aren’t coming out easily, placing the pots in boiling water for a second or too can help – also initially greasing the pots with some butter.
If you like you can substitute milk or buttermilk for the same quantity of yoghurt. If using milk, you’ll need to heat that along with the cream. If using buttermilk just proceed in the same way as the yoghurt.
You can also add pretty much any flavour or sweetener you can think of. Vanilla is a classic but also chocolate, coffee, strawberry, white chocolate, maple, coconut, carmel, chestnut or even pumpkin would all be good.
I just garnished this with a slice of red paw paw I cut with a biscuit cutter and a little bit of mint.