I hate wasting food. Not sure if it’s the stingy Asian in me but seeing that I had leftover cream from baking brownies and some frozen mixed berries it seemed a shame to just chuck it all in the bin. Definitely the wrong season to make these but it was the perfect situation to test another panna cotta recipe. I’ve tried David Lebovitz’s panna cotta recipe which seems to be the one recipe that most bloggers are flocking to but I found it too heavy with so much cream.
This recipe was given to me by C’s sister and you can feel a bit less guilty as there is Greek yogurt and milk in it- it really helps lighten the panna cotta up. Paired with a berry compote that is super easy to make gave a tangyness that cut through all the sweetness.
Happy baking all :)
The Only Panna Cotta Recipe You’ll Need
Recipe adapted from Super Food Ideas
1 cup milk
600ml pure cream
⅓ cup caster sugar
1 tsp vanilla extract
2 tbsp hot water (not boiling and just steaming)
2 tsp gelatine
250g plain Greek yogurt
450g frozen mixed berries
⅓ cup caster sugar
¼ cup boiling water
- Place milk, cream, sugar and vanilla in a saucepan and stir to combine.
- Put this over medium-low heat and cook until mixture is heated through (about 5 to 10 minutes). Set this aside.
- Pour hot water into a small heatproof bowl and sprinkle gelatin over it. Whisk with a fork to dissolve it.
- Add gelatin to cream mixture and stir until the gelatin has combined thoroughly.
- Set mixture aside for 15 mins to cool down.
- Add Greek yogurt to cream mixture and whisk to combine.
- Pour into 8 glasses (200ml) and cover with plastic wrap. Refrigerate for 6 hours or until set).
To make berry compote:
- Place berries in a bowl and add sugar and hot water.
- Stir and ensure each berry is coated with sugar and water.
- Cover with plastic wrap and put into the refrigerator.
- When ready to serve, add berry compote to the panna cotta.
- I would either serve it with just the syrup and no berries or try it next time with fresh berries. I found the frozen berries were kinda gross where most of the sweet, tangy flavour was from the syrup.