It has been another sweltering hot weekend in Perth, where turning on the oven or heating anything for long was unthinkable. For this weekend’s dessert I decided to make a pannacotta from the healthy recipe book that my trainer gave me, although of course I couldn’t resist adapting it a little!
I’ve never made pannacotta before and have never really had much luck with anything requiring gelatine, aside from premixed jelly. As a healthier alternative to the standard pannacotta which consists of milk and cream, this one uses yoghurt and milk. I first heated the milk slightly with gelatine powder, vanilla and honey for sweetness. Natural yoghurt was whisked in and the result poured into small cups.
Continuing with my bad track record with any kind of jelly, after chilling for five hours my panncottas still refused to set. Comparing the recipe to the directions of the gelatine powder, it became clear that the recipe had called for less than half than what was actually needed. Thankfully I still had time to add in the remaining powder and just had to wait another for it all to set Cialis.
I served them with passionfruit and blueberries. The yoghurt unfortunately dominated all the other flavours and gave quite a sour, yoghurty taste which is nice but not what I usually associate with pannacotta. I think next time I’ll stick to the standard (full fat!) pannacotta, but these yoghurt ones do make for a pretty healthy breakfast.
Adapted from a recipe in the ‘LiveLighter Summer Recipes’ cookbook. Makes 4.
- 1 1/2 tablespoons water
- 1 cup milk
- 1 1/2 cups natural yoghurt
- 1 teaspoon of vanilla bean paste or vanilla essence
- 3 tablespoons honey
- enough gelatine powder/sheets to set the above quantity of liquid according to the manufacturer’s instructions
- fruits to decorate
- Sprinkle gelatine over the water in a cup and set aside.
- Place milk, vanilla and honey in a saucepan over medium heat, stirring occasionally until hot.
- Remove from heat and stir through gelatine until dissolved.
- Cool slightly before whisking in the yoghurt.
- Adjust with extra honey to taste.
- Pour into glasses or moulds, cover with cling wrap and refrigerate for at least 4 hours to set.
- Top with fruits and serve immediately.