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STRAWBERRY YOGURT PANNA COTTA

Deeba @ PAB
“The secret lies in the love and the effort the maker puts into the creation. It really is a simple dessert to make. There’s nothing to it.”
Maria Olivas
Have finally found the time to post this lovely strawberry yogurt panna cotta which I made when my blogger friend Nachiketa was visiting. She came in to spend some time with me, & we did a whole lot of fun stuff that day , including cake & cupcake decoration. You can find the cake decoration post here. That day, we had a really hurried lunch, which we finished off with this simple, yet sublime, dessert which I made in a bit of a hurry. I randomly put in ingredients because I was really pressed for time the previous day, but made a note of them on a scrap of paper just in case it came out alright. I’m glad I did!! Panna cotta is traditionally a dessert. Born in the Piedmont dairy country of northeast Italy, panna cotta is a soft, creamy, eggless custard whose name translates as “cooked cream.” Despite its luxurious texture and elegant presentation, panna cotta is simple to prepare: heat some heavy cream, add sugar, softened gelatin, and flavorings, and then chill until set. And though the name means cooked cream, many recipes are reinterpreted with other dairy products, including plain milk, creme fraiche, buttermilk, yogurt, sour cream, cream cheese, and mascarpone cheese. Some recipes include panna cotta made with vegetable purees, such as Cauliflower Panna Cotta with Truffle Oil, and panna cotta made with a variety. Panna Cotta has to be part of my current strawberry overdrive, as we’ve been surprised with the extended availability of the passionate berry this Spring. It’s been a bonanza since the market is still flooded with them, & I’m making the most of this rare opportunity. The weather has been fabulous so far as the summer heat is yet to set in, & it thundered & rained for a larger part of today. Todays soccer league finals were carried out in slushy wet ‘fun-for-the-kids’ fields! This panna cotta came out beautifully. Vera @ Baking Obsession rightly said on her Yogurt Panna Cotta post, the amount of gelatin is the deciding factor. Too much & you can be chewing elastic, too little & it won’t set. I find my panna cotta tends to set better after an overnight rest, so that’s one thing I always do. It also helps to get one thing done in advance & out of the way, if you have company visiting the next day.
STRAWBERRY YOGURT PANNA COTTA
Ingredients:
1 cup curd cheese – 1 cup (made by hanging yogurt for 24-48 hours in the fridge)
200ml low fat cream (25% fat)
1/2 cup sugar
200gms strawberries; hulled & quartered (save a couple for garnishing if you like)
1 tsp gelatin
1/4 cup milk (at room temperature)

Method:

Sprinkle the gelatin over the milk in a small bowl, & leave to soften.

  • Whip the hung curd well 1/2 cup a cup of sugar. Add the strawberries & blend with the immersion blender.
  • Simmer cream for 5-7 minutes till it comes to a boil. Take off heat & stir in the gel till completely dissolved.
  • Strain into a big bowl & blend in the yogurt strawberry mixture. Cool to room temperature & pour into serving glasses / bowls.
  • I added a tsp of a mixture of coulis & strawberry jam an hour into setting, which found it’s way to the centre of the panna cotta. This is optional, but does give each spoonful a delicious kick!
  • Leave to set in the fridge for 4 hours, or better still overnight. Top with either some strawberry coulis or a sprig of mint leave & strawberry slices.
  • This makes 6-8 goblets.
    • Posted by Deeba @ PAB
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