I have been quite busy lately due to the issues going on in Hong Kong… If you have been paying attention to Global News, you would’ve known about the riots in Hong Kong about pro-democracy which in my opinion is a very futile attempt which will definitely be ignored by the Central Government. But anyways whilst all those students including my fellow classmates were performing as a part of this act of civil disobedience, I was at home enjoying a Greek Yogurt Panna Cotta as I knew long before that this wouldn’t be successful and I am full support of the Hong Kong Government and Police Force! But enough politics… lets get into this dessert!
I have watched the US Masterchef and ever since season 4’s episode with top 5 (Episode 22) featured the different dishes of the judges within the pressure test, I had been very intrigued to try out and make a greek yogurt panna cotta! I was curious as to how James-one of my favourite competitors couldn’t make this dessert successfully so this weekend I decided to give it a shot!
The basic base of the Greek Yogurt Panna Cotta is actually very simple to make and I would definitely have this as a back up dessert when you suddenly have emergency guests coming over for dinner! The tangy taste of the yogurt which contrasts very well against the maple syrup bursts with flavour along with the slightly earthier crunchy walnuts which go perfectly well with the smooth and light panna cotta! This is a perfect harmony of flavours which I loved and would experiment with in future e.g. adding a blueberry mousse swirl to the panna cotta etc.
P.S. I ate this for breakfast 😉
Without further ado, here is the recipe!
1/2 sachet of gelatin powder
1 cup greek yogurt
1 cup whipping cream
1/4 cup granulated sugar (scant)
1 vanilla pod (optional)
Juice of 1/4 of a lemon
Dried fruits e.g. cranberries and blueberries
In a small bowl, add the gelatin powder and two tbsp of water to soften the gelatin
In a large mixing bowl, whisk together the greek yogurt and half of the cream.
In a saucepan on medium heat, heat up the remaining half of the whipping cream with the sugar and the vanilla pod and let it simmer
Take out the vanilla pod and stir in the softened gelatin to the simmering cream mixture where it will dissolve
Remove the cream mixture from the heat and whisk into the greek yogurt mixture
Add the lemon juice and stir this in
Pour this all into cups which you will eat from or lightly oiled ramekins and leave to set in the fridge for a minimum of 3 hours
When serving, drizzle over maple syrup and crushed walnuts and other toppings
Adapted from Smitten Kitchen