Greek yoghurt lime and vanilla panna cotta

Greek yoghurt lime and vanilla panna cotta

By
From
Dinner Like A Boss
Serves
4-5 people
Prep
15 mins
Cooking time
2 mins
Photographer
Benito Martin

This panna cotta is pretty fail-safe (if I dare say that!) and is made with Greek yoghurt rather than cream, so you can still call it a pretty healthy dessert.

Ingredients

Quantity Ingredient
1 1/2 teaspoons powdered gelatine
200ml milk
55g caster sugar
finely grated zest of 1 lime plus 1½ tablespoons juice
1/2 teaspoon natural vanilla extract
or vanilla bean paste
300g greek yoghurt
fresh fruit, such as mango, blueberries, strawberries or raspberries, to serve

Method

  1. Lightly grease four or five 125–150 ml ramekins or moulds.
  2. Put 2 tablespoons of cold water in a small bowl. Sprinkle over the gelatine, stir gently for 10–15 seconds to dissolve the gelatine and leave it to swell and go spongy.
  3. Put the milk and sugar in a medium saucepan and bring to a simmer over a low heat, stirring until the sugar dissolves. Using a hand whisk, gently whisk in the gelatine mixture until it has dissolved. Remove the pan from the heat, add the lime zest and set aside to infuse for 3–4 minutes, stirring occasionally.
  4. Whisk the vanilla and yoghurt into the milk mix, then stir in the lime juice. Pour the mixture through a sieve into a jug. Divide it between the dishes, place them on a tray and chill them in the refrigerator for 3–4 hours, or until set.
  5. Chop your choice of fresh fruit. To serve, gently run a knife around the inside of each mould, place a serving plate on top and turn the panna cotta out. If this doesn’t work, dip the moulds briefly in hot water. You can also serve the panna cotta straight from the dishes. Serve accompanied by your choice of fresh fruit.

Note

  • To get more juice out of a lemon or lime, roll it a few times quite vigorously on a work surface before juicing.
Tags:
Family food
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