Description
Jamie Oliver’s Yogurt Panna Cotta is a creamy, mildly tangy dessert made by combining yogurt with cream, and then setting it with gelatin for a smooth, custard-like consistency. The dessert is typically served chilled and can be topped with a variety of fresh fruits, sauces, or nuts.
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 1/2 cups plain yogurt (Greek yogurt works well for extra creaminess)
- 1 teaspoon vanilla extract (optional, for added flavor)
Optional Toppings
- Fresh berries (strawberries, raspberries, blueberries)
- Honey or maple syrup drizzle
- Toasted nuts, like almonds or pistachios
- Mint leaves for garnish
Instructions
In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5-10 minutes to bloom. This will soften the gelatin, making it easier to dissolve.
In a medium saucepan, combine the heavy cream and sugar. Place over medium heat, stirring occasionally, until the sugar has fully dissolved and the cream is hot but not boiling.
Remove the saucepan from the heat and add the bloomed gelatin to the hot cream mixture. Stir well until the gelatin has completely dissolved.
Allow the cream mixture to cool slightly, then add the yogurt and vanilla extract. Whisk until the mixture is smooth and well combined, ensuring no lumps remain.
Pour the mixture into individual ramekins, dessert glasses, or molds. Cover each dish with plastic wrap and refrigerate for at least 4 hours, or until set. For the best texture, let the panna cotta chill overnight.
To serve, you can either keep the panna cotta in the ramekins or gently unmold it onto a plate. Top with fresh berries, a drizzle of honey, or your favorite garnish.