Yogurt panna cotta
A light, silky, and refreshing dessert made with thick Greek yogurt and cream without any refined sugar. It makes a wonderful guilt-free treat for warm days or after a light dinner. Be sure to let the warm cream cool slightly before whisking in the yogurt to maintain a perfectly smooth texture.
Ingredients
- Cream 33%150 ml
- Milk100 ml
- cold water40 ml
- Vanilla extract1 tsp
Instructions
6 steps- 1
In a small bowl, sprinkle the gelatin over cold water and leave it to bloom for 7 to 10 minutes.
10 min
- 2
In a small saucepan, combine heavy cream, milk, erythritol, and vanilla extract. Heat gently over medium heat until hot and steamy, but do not let it boil.
5 min
- 3
Remove the saucepan from the heat, stir in the bloomed gelatin until completely dissolved, and let the mixture cool down to lukewarm room temperature.
5 min
- 4
In a separate bowl, whisk the Greek yogurt until smooth, then slowly pour in the cooled milk mixture while whisking constantly.
3 min
- 5
Pour the mixture into four dessert cups or ramekins and chill in the refrigerator until fully set, at least 4 hours.
240 min
4°C
- 6
Before serving, garnish each chilled panna cotta with fresh raspberries.
2 min
Nutrition
1 serving ≈ 181 g
Nutrition values are estimates. - means data is unavailable.
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