Yoghurt Panna Cotta with Berry Sauce

Today, I decided to make something a little different - Panna Cotta with Berry Sauce - a delightful Italian pudding that's a bit of a departure from my usual Vietnamese desserts. But, truth be told, there's a subtle similarity between panna cotta and silken tofu pudding, a treat that's incredibly close to my heart and far simpler to prepare.

The name "panna cotta" literally translates to "cooked cream". It's a luscious mix of milk, cream, sugar and gelatine, typically moulded and topped with sweet syrup or sauce. While I adore the creamy, velvety texture, I sometimes find it a bit rich. So I lighten mine by substituting part of the double cream with Greek yoghurt. Not only does it make the dessert less heavy, but it also lends a subtle yoghurt tang that I find irresistible.

Let's dive into this recipe for a dessert that's as delicious as it is elegant.

Ingredients

For the Yoghurt Panna Cotta

• Whole milk
• Double cream
• Greek yoghurt
• Sugar (plus a pinch of salt)
• Agar powder (I prefer vegetarian agar as the thickener)
• Vanilla extract

The berry sauce

• Frozen summer berries
• Lemon zest
• A touch of sugar (not too much, as the tanginess balances the panna cotta's sweetness)

How to make Yoghurt Panna Cotta with Berry Sauce

Prepare the Yoghurt Panna Cotta

1. Active the Agar:

Pour the whole milk into a saucepan and stir in the agar powder. Let it sit for 5 minutes. Heat the mixture over medium heat, stirring continuously to prevent sticking. Agar needs to reach boiling temperature to activate, so once it bubbles, reduce the heat to low and simmer for 5 minutes.

2. Combine ingredients:

Slowly add the double cream, sugar, salt and vanilla extract. Stir well until fully dissolved. Be careful not to let the mixture boil. Remove from the heat.

3. Incorporate the Yoghurt:

Whisk the yoghurt in a large bowl until smooth. Gradually pour the hot cream mixture into the yoghurt while whisking constantly. Once combined, strain the mixture through a fine sieve to ensure a silky texture.

4. Set the dessert:

Pour the mixture into dessert glasses or moulds. Refrigerate for 3-4 hours until set and chilled.

Make the berry sauce:

Making the jam is simple. Place the frozen berries, sugar and lemon zest in a small pot over medium heat. Let it simmer for 15-20 minutes, stirring occasionally to prevent sticking. The berries will soften and release their juice.

Once the mixture is cooked down, strain it through a sieve for a smooth consistency and let it cool. You can speed this up by placing it in the fridge.

Assemble the dessert

Once the panna cotta has set, pour the cooled berry sauce over the top. Garnish with fresh fruit, mint leaves, or whatever takes your fancy.

Serve immediately or return to the fridge until ready to enjoy

Tips for perfect Yoghurt Panna Cotta with Berry Sauce

• Texture is Key: The panna cotta should be firm yet slightly wobbly. Adjust the agar quantity based on the consistency you prefer.

• Smooth and Silky: Straining the mixture removes any lumps, ensuring a flawless texture.
• Berry Sauce Balance: The tangy berry sauce complements the creaminess, making the dessert indulgent but not overly sweet.

This Yoghurt Panna Cotta with Berry Sauce is a dessert that not only looks stunning but also tastes divine. It's creamy, fruity, and perfectly balanced - a little piece of Italy on your plate!

Enjoy the treat and let me know how it turns out for you.