Panna Cotta with Yogurt
2 servings
180 minutes
Panna cotta with yogurt is a refined Italian delicacy that combines the creaminess of cream with the light tang of natural yogurt. This dessert, rooted in the northern regions of Italy, has become a symbol of simplicity and sophistication. Its velvety texture melts in the mouth, revealing soft vanilla notes complemented by a hint of yogurt's freshness. Due to its versatility, panna cotta with yogurt can be a wonderful conclusion to a meal or a refreshing treat on a hot day. Served chilled and often garnished with fruits or berry sauce, it enhances the flavor's complexity. The ease of preparation and minimalist ingredients make this dessert an ideal choice for those who appreciate harmony of flavors and elegance in Italian cuisine.
1
Pour gelatin with warm water, leave for 5 minutes or until it swells.
- Gelatin: 10 g
- Water: 40 ml
2
Heat cream, sugar, and vanilla extract over low heat until the sugar dissolves. Add gelatin, remove from heat, stir, and strain.
- Single cream 10% fat: 120 ml
- Vanilla extract: 0.5 teaspoon
- Gelatin: 10 g
3
Mix with milk and yogurt. Pour into molds. Place in the refrigerator for 3-4 hours.
- Milk: 180 ml
- Plain (natural) yoghurt: 180 g
