Beyond Our Sky

Yoghurt Panna Cotta with Poached Fruit

Panna cotta, meaning ‘cooked cream’ in Italian, is a simple yet delicious dessert that can be infused with a plethora of flavours and served with seasonal fruit.


I’ve tried multiple panna cotta recipes, some without gelatin, others with sheet gelatin and this one with powdered gelatin. Initially, I wanted to forgo the gelatin and instead use a base containing egg whites to set the panna cotta. However, whether it be the moulds or water bath baking method, I found this recipe too inconsistent.

Most panna cotta recipes use sheet gelatin, but the correct strength is quite difficult to find here in Brisbane and supermarkets do not have a wide variety. So powdered gelatin is a lot more accessible and still achieves the same result.

For this panna cotta, the use of yoghurt provides a wonderful tang and since the dessert is quite rich, it should be served with poached stone fruit or pears, or simply fresh seasonal fruit.

I hope you enjoy the recipe and are having a wonderful week!

 

Yoghurt Panna Cotta with Poached Fruit

Inspired by Herriott Grace

Yoghurt Panna Cotta

  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • 240mL cream
  • 55g sugar
  • 1 tsp vanilla bean paste
  • 100g plain greek yoghurt
  1. In a small bowl, mix together the powdered gelatin and cold water, and allow sit for 5 minutes to soften and bloom.
  2. Meanwhile, in a small saucepan over medium heat, bring the cream, sugar and vanilla bean paste to a simmer, stirring occasionally.
  3. Place the yoghurt in a medium bowl and slowly whisk in the hot cream mixture. Melt the bloomed gelatin until liquid but not hot (I simply microwave it for 10 seconds), and stir it into the yoghurt mixture.
  4. Strain the panna cotta base through a sieve into a jug, and pour into panna cotta moulds. Refrigerate the panna cotta until set, about 4 hours.

Poached Plums and Peaches

  • 120g sugar
  • 200g water
  • 1 cinnamon stick
  • 1/2 vanilla bean pod, split lengthwise and seeds scraped
  • 2 plums, quartered, stones removed
  • 2 peaches, quartered, stones removed
  1. In a medium saucepan, gently heat the sugar, water, cinnamon stick, vanilla bean pod and seeds to dissolve the sugar.
  2. Place the plums and peaches into the syrup, and boil for about 5-10 minutes until fruit is softened (time will vary depending on ripeness).
  3. Allow to cool slightly before serving it with the panna cotta.