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Yogurt panna cottas with muscat strawberries

Yogurt panna cottas with muscat strawberries

Name: Yogurt panna cottas with muscat strawberries
Total time: 30 min
Yield: Serves 8
Ingredients: for greasing the moulds groundnut oil; 5 sheets leaf gelatine; 500ml single cream; 140g acacia honey or plain runny honey; 500g Greek yoghurt; 2 tsp orange flower water; 2 tbsp muscat wine; 500g strawberries; 2 tbsp caster sugar; 3 tbsp muscat wine; 1 tsp orange flower water

Alice Hart

Published: March 25, 2015 at 3:05 PM

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Serves 8

Easy

Total time: 30 mins

+ 4 hours chilling

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Acacia honey is best for these Arabian-style panna cottas because it has a light, floral flavour. Don’t be tempted to use a stronger flavoured one

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Alternatives

Complete the dish

Make these yogurt panna cottas, then check out our vanilla panna cotta, passion fruit panna cotta, white chocolate panna cotta and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.

Ingredients

for greasing the moulds groundnut oil
5 sheets leaf gelatine
500ml single cream
140g acacia honey

or plain runny honey
500g Greek yoghurt
2 tsp orange flower water
2 tbsp muscat wine

STRAWBERRIES

500g strawberries
2 tbsp caster sugar
3 tbsp muscat wine
1 tsp orange flower water

Method

step 1

Spread a tiny bit of oil around the insides of 8 150ml moulds or a 1.2 litre dish or mould.
Soak the gelatine leaves in cold water for 5 minutes to soften. Heat the cream and honey together gently, stirring until the sugar dissolves.
Increase the heat then remove the pan just before the cream boils.
Squeeze the excess water out of the gelatine and whisk it into the hot cream, followed by the yoghurt, orange flower water and wine.
Pour into the moulds and leave to cool. Chill the panna cotta, covered with clingfilm, for at least 4 hours or up to 2 days before serving.
step 2

Hull the strawberries, halving them if large, and toss with the sugar, wine and orange flower water in a bowl.
Leave to macerate at room temperature for half an hour or so.
step 3

To turn the panna cottas out, dip the outside of each mould into hot water for 2 seconds then invert onto a serving plate.
Hold the mould and plate together tightly as you give it a tap and a shake; the custard should wobble out.
Surround the panna cottas with the strawberries and any juices that have collected in the bowl.

Authors

Alice Hart

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