This recipe partners well with so many delicious fruits. Roasted or stewed rhubarb, summer berries, roasted plums or even poached pears with a slightly tart syrup goes beautifully!
YOGURT PANNA COTTA
70 ml milk
1 vanilla pod, scored and seeds removed
190 ml cream
180 ml Greek yogurt
1 ½ leaves gelatin, soaked in water until soft
70g icing sugar
Put the milk, vanilla pod, vanilla seeds and cream into a small pot and slowly simmer for 10 minutes or until reduced by a third. Remove from the heat and stir in the soaked gelatin leaves until dissolved. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of the spoon.
Remove the vanilla pod.
Mix the Greek yogurt with the icing sugar and add to the cream mixture. Mix gently to combine, divide into four serving moulds (small glasses, espresso cups etc). Cover and chill for at least an hour.
To serve dip the mould into a bowl with boiling water so it comes nearly to the rim of the panna cotta. Count to 5 and remove, loosen it gently with the blade of a knife and tip directly onto your serving plate. Serve with one of the Tea Infused Pears, a drizzle of syrup. Also divine with summer berries or roasted plums.