Panna cotta made with yoghurt is one of the cleverest applications of yoghurt in desserts. The yoghurt replaces some of the cream, which reduces the richness considerably and adds a tang that makes the dessert refreshing rather than heavy. A classic panna cotta can feel cloying by the third spoonful; the yoghurt version does not have this problem. It’s also more interesting and harder to identify — guests who haven’t made it themselves usually can’t work out what the flavour is.
The Recipe
Bloom 2 teaspoons of powdered gelatine (or 4 gelatine leaves) in 3 tablespoons of cold water for 5 minutes. In a small saucepan, warm 300ml double cream with 3 tablespoons of honey and a strip of lemon zest over low heat, stirring until the honey dissolves. Remove from heat before it simmers. Add the bloomed gelatine and whisk until fully dissolved. Allow to cool for 10 minutes.
Stir in 400g full-fat plain yoghurt and a teaspoon of vanilla extract. The mixture should be warm but not hot — if it’s too hot, the yoghurt will split when added. Strain through a fine sieve into a jug and pour into 6 lightly oiled individual moulds or ramekins. Refrigerate for at least 4 hours until set.
Unmoulding
To unmould: run a thin knife around the edge of each panna cotta, place a serving plate over the top of the mould, and invert. If it doesn’t release, briefly dip the base of the mould in warm water for a few seconds and try again. Alternatively, serve directly in the ramekin — this eliminates the stress entirely and still looks good.
Finishing
Drizzle with good honey, scatter with roughly crushed pistachios, and add a few drops of rosewater if you have it. A small amount of rosewater (half a teaspoon is plenty — more is too much) adds a floral note that complements both the yoghurt and the honey beautifully and gives the dessert a vaguely Middle Eastern character that works well.
Other toppings that work well: fresh raspberries with a drizzle of raspberry coulis, blood orange segments with a little of their juice, or a compote of figs with orange and a splash of wine. The yoghurt panna cotta is mild enough in flavour that it works with a wide range of accompaniments.
