I usually make my panna cotta with all cream, or possibly with a little bit of milk. However, that can be pretty rich, and sometimes it's nice to have a fresher sort of dessert. This one works well!
White Chocolate Yogurt Panna Cotta
5 generous servings
1,5 gelatine sheet
100 ml milk
125 ml cream
60 g sugar
1/2 vanilla bean
100 g white chocolate
200 ml yogurt
Start by soaking the gelatine sheets in cold water. Meanwhile, heat the milk, cream and sugar in a small saucepan. Scrape out the innards of the vanilla bean and add those to the pot. Bring to a boil. Remove from heat and stir in the white chocolate. When it's all melted, add in the now softened gelatine and stir well. Finally stir in the yogurt.
Pour into five glasses or cups, and place in the fridge to set for at least four hours.
Top with whatever you fancy - since it's fall, I did a quick apple compote topping by heating some diced apples with a little sugar, lemon and cinnamon.
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ReplyDeleteOh my this looks amazing! Great spring feeling and so yummy!
ReplyDeleteJust something for me, the fresh taste... nam. An acquantance for the future.
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