Yogurt Panna Cotta with Mixed Berry Sauce
Posted on March 22, 2011 by Alison Murray
Silky and custardy, this Yoghurt Panna Cotta is a refreshing change from the heavy milk and cream based dessert you might know. With a similar thickness to cream, yoghurt has a wonderful mouthfeel and gives a pleasant tanginess to this much loved dessert. Lower in fat and kilojoules, it’s both rich and refreshing, healthy(er) and hedonistic.
Served with a rich berry sauce that complements the tangy natural yoghurt, I tend to serve my panna cotta moulded and with the biggest spoon I can find. Why bother when you really just want to dig in? While it would look elegant gently flipped with a swish of sauce on a plate, I’m a little bit lazy and a little bit of a failure at it – so I don’t fuss around.
Don’t feel limited to just dairy yoghurt either for this recipe, using coconut milk yoghurt also makes for a wickedly indulgent dessert.
- 1 cup natural style yogurt (see notes)
- 1 cup milk (see notes)
- ¼ cup dark agave (or to taste)
- 1¼ tbs gelatin (or agar agar, see notes)
- 1 tsp vanilla extract
- 2 tbsp boiling water
- 1 quantity Mixed Berry Sauce (see notes)
- Mix gelatin and water, let sit for a few minutes until blooming. Heat milk on stovetop until just boiling, add gelatin mixture and remove from heat immediately. Stir in yogurt and agave (if using), whisk to remove lumps if necessary.
- Spoon into serving dishes and chill for several hours, or overnight, until set.
- 1 cup frozen mixed berries
- 1 tbs lemon juice
- 1 tbs arrowroot powder
- 1 tbs rapadura sugar
Process berries, lemon juice and sugar in blender until pureed. Mix with arrowroot powder, ½ tbs at a time until well formed and glossy. Spoon on top of panna cotta and serve. Yoghurt: Plain was used with this recipe, a berry flavoured natural yoghurt would also be devine. Dairy-free: Use coconut, soy or almond yoghurt + dairy-free milk Vegan: Use coconut, soy or almond yoghurt + dairy-free milk + agar agar powder for setting.