Panna Cotta is one of those staple desserts that every cook should have in their repertoire (can’t you tell I’m a musician as well). It is one of the easiest desserts to make; takes under 10 minutes and looks very impressive, for not a lot of work! 🙂 It only has a few ingredients and you can use any flavour you choose to infuse into the cream/milk combination. If you have never made a Panna Cotta before this is a great one to start with because the flavour is already in the yogurt, so the work is done for you (not that’s its hard normally).
I prefer to use gelatine leaves for my Panna Cotta as I think it gives it a smoother texture than gelatine powder and leaves are readily available at the supermarket now as well as good delicatessens. What ever setting agent you choose to use, make sure you have enough to just set approximately 1 litre of liquid.
I have had so much fun experimenting with Rachel’s Gourmet Yogurt, however my family is all Panna Cottaed (I know it’s not a real word) out at the moment, because I made a few batches to get it right! You don’t need to add the sugar if you don’t want to, but I find that the 2 tablespoons of castor sugar lifts the flavour of the fruit. The “Plum and Fig” flavour of Rachel’s yogurt is my favourite, but you could use any of her yummy flavours to make this Panna Cotta. Check out Rachel’s website to see her other gourmet flavours. Just a little aside… I used my very own homemade fig jam for the sauce and it was yummy, but you could use the myriad of delicious fig jam’s available at your local supermarket or delicatessen.
6 Gelatine Leaves (or the equivalent to set approximately 1 litre of liquid)
2 Cups of Pure Cream
1 x 560g container of Rachel’s Black Plum and Roasted Fig Yogurt
2 Tablespoons of Castor Sugar
Caramelised Figs and Sauce
6 Fresh figs
2 Tablespoons of Brown Sugar
1/3 Cup Fig Jam
1 Tablespoons of Hot Water
1. Place gelatine leaves in cold water and leave to soak for 3 – 5 minutes.
2. Place cream in a saucepan on a low heat with sugar, stirring until sugar dissolves.
3. Add soaked and squeezed gelatine leaves to warm cream and stir until gelatine is dissolved and allow to cool slightly.
4. Pour cream mixture into Black Plum and Roasted Fig Yogurt and mix until smooth.
5. Pour the Panna Cotta mixture into 6 standard ramekins and refrigerate until set.
6. When fully set, carefully turnout molds and top with caramelised figs and sauce.
Caramelised Figs and Sauce
7. Cut figs in half and dip into brown sugar.
8. Place figs sugar side down into a warm pan until brown sugar caramelises.
Combine fig jam and hot water in a saucepan and bring to the boil to form a sauce and pour over Panna Cotta’s and top with caramelised figs.
It is best to place the figs on top off the Panna Cotta and pour the sauce over at the table. This will stop the Panna Cotta from melting a bit from the hot fig jam sauce before it gets to the table.
Somehow, because this Panna Cotta is made from yogurt it doesn’t seem to feel as decadent or as naughty, 🙂 but it still tastes just as good and I can’t wait to experiment with different flavours of yogurts! Enjoy Irresponsibly! 🙂