Yogurt Panna Cotta…the healthier Option!
My love for panna cotta knows no bounds. This is one versatile dessert & absolutely sublime. The regular panna cotta is indulgent, creamy & quite the best thing that happened to my list of desserts recently. You can find my previous panna cotta posts here (Coffee) & here (Strawberry). Who can resist a panna cotta…& with a fruity, tangy lime sauce? YUM!!
Nutmeg flavouring the sauce…
This time I made it healthier too…by substituting a part of the cream with yogurt. It’s adapted from a recipe I chanced by while at Baking Bites & was sold on the idea. This recipe is one that can make an appearance more often, without me feeling guilty of so many calories. ( I have to add that DH loves the ‘authentic’ Italian one…he says that’s the real thing! Hmmmph, so much for my healthy attempt…but he lapped this one up nevertheless.)
This is a lovely healthy option of panna cotta…& is on its way to a delightful event…A Tasty Tools Blogging event! Every foodie is passionate about kitchen tools; adding taste to passion is Joelen @ Joelen’s Culinary Adventures. The focus this month is on the kitchen grater and “microplane”. These tools do a fine job grating spices, cheeses, various vegetables, etc.
I love it…the microplaner has taken precedence over all tools in my kitchen & is currently holding 1st place. I used it here for the lime rind, & used the nutmeg grater to grate some fresh nutmeg for the lime sauce ( recipe from All Recipes) ! Great fun for a GRATE event!!
Spice Grater…
Buttermilk – 1/2 cup (or half cup milk with 1 tsp vinegar; left to stand for 10 minutes)
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In a medium mixing bowl, whisk together yogurt + cream + buttermilk.
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In a small bowl, combine gelatin and water. Microwave gelatin and water for about 30-45 seconds, until gelatin is melted.
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Stir in sugar, lemon extract & zest.
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Whisk gelatin mixture thoroughly into yogurt mix.
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Divide into 6-8 very lightly greased ramekins and refrigerate until firm, at least 3 hours.
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To unmould, dip ramekins in very hot water for a few seconds and invert on to plates.
For the lime dessert sauce:
White sugar – 1/2 cup
Cornstarch – 1 tbsp
Salt – 1/8 tsp
Freshly grated nutmeg – 1/4 tsp
Boiling water – 1 cup
Butter – 1tbsp
Zest of 1-2 limes
Juice of 1-2 limes (as tangy as you want it)
Yellow food colour
Method:
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In large saucepan, stir together sugar, cornstarch, salt and nutmeg.
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Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
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Remove from heat; stir in butter, lemon zest, lemon juice & colour, if desired, and cool.
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Drizzle the cold sauce over the unmoulded panna cotta, garnish with a sprig of fresh mint
