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Yogurt panna cotta

• Rosie Birkett

Published: July 5, 2022 at 10:17 AM

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Serves 4

Easy

Total time: 30 mins

+ overnight chilling

0 reviews

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This silky, creamy dessert has a subtle sweetness from the honey and a sharp tang thanks to the yogurt. It's a perfect dessert to serve with ripe summer fruits

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Make this yogurt and honey panna cotta, then check out our lemon trifle, raspberry roulade, summer pudding and more easy summer desserts.

Recipe writer Rosie says: "High summer is upon us now and there’s a tangible feeling of ripeness about it – the sea is warm enough for a daily dip and the gardens and parks have turned from lush and dewy to blousy, abundant and positively humming with life. I always feel like summer sort of sneaks up on me. I seem to put so much energy into anticipating and preparing for the season – planting and tending things to harvest and eat, sorting the garden so it’s not a total embarrassment during lazy summer lunches, and dreaming about the simple seasonal menus I’ll throw together – then all of a sudden it’s here, hot and flying by.

"For the sake of absolute transparency, this year we haven’t done as much on the growing food front as I might like, due to the fact we have been nurturing our baby daughter with the startled, sleep-deprived, all-encompassing befuddlement of new parents for the past few months, leaving little time for growing much else. But while our patch has been somewhat neglected, it’s not totally unfruitful – we still have a few serviceable pots of tomatoes, a nice little yield of the sweetest strawberries and white currants, and a tangle of peppery, brightly flowering nasturtiums.

"Our garden was apparently once an orchard and, though the former owners seemingly didn’t plant any fruiting trees apart from a sprawling sweet chestnut, I’ve been determined to restore it to its former fruit-bearing status. I’ve planted Cox apple, crab apple, morello cherry, mulberry and cherry plum saplings, which are sadly still a few years off fruiting. One day I’ll hopefully be rolling in the sweet stuff but for now I’m hitting up the local greengrocer and pick-your-own farms, which are flush with fruit at this time of year, from piles of shining Kent cherries, to fuzzy, fragrant peaches and golden apricots.

"In summer, fruit becomes part of our daily life, often enjoyed unadorned and just warmed by the sun on our light-flooded kitchen table. This month’s recipe – a wobbly, creamy panna cotta sharpened by natural yogurt and sweetened with floral honey – makes the perfect accompaniment for all the fruits of the moment. I hope you enjoy it, whether it’s with a honey-glazed barbecued peach, tumble of macerated strawberries, smush of raspberry coulis or perfectly ripe fig. If you do happen to have your own fig tree, try infusing the warm cream mixture with some of the younger leaves when you add the vanilla – these will add a beautiful figgy, coconutty edge to the pudding."

You will need four dariole moulds for this recipe.

Ingredients

Nutrition

• 3 gelatine leaves

• 150ml whole milk

• 300ml double cream

• 30g caster sugar

• 1 vanilla bean

  split and seeds scraped out

• 50ml thick greek yogurt

• 2 tbsp runny honey

  (ideally wildflower or meadow honey if you can find it)

• ripe summer fruits (such as strawberries)

  to serve

Nutrition: Per serving

• kcal462
• fat42g
• saturates26.1g
• carbs17.1g
• sugars17.1g
• fibre0g
• protein3.9g
• salt0.2g

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Method

• step 1

  Soak the gelatine leaves in a bowl of cold water until softened. Meanwhile, combine the milk, cream, sugar, vanilla seeds and pod in a medium pan. Gently warm over a medium heat until steaming but not boiling. Remove from the heat and set aside to infuse for 10 minutes. Remove the vanilla pod. Squeeze the water from the gelatine leaves and drop these into the cream mixture. Gently warm again, stirring to dissolve the gelatine.

• step 2

  Remove the cream mixture from the heat, then stir in the yogurt and honey, and whisk until smooth. Pour the panna cotta mixture into dariole moulds and chill overnight.

• step 3

  To serve, boil the kettle and pour a 2cm depth of the hot water into a shallow bowl. Carefully dip the bases of the moulds in the hot water for 5-10 seconds to loosen the panna cottas, then invert onto serving plates. Serve topped with ripe summer fruit.

We have plenty more summer desserts where this came from

Authors

Rosie Birkett

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