This dessert is usually made with a bucket load of cream and a spade full of sugar, so when I saw this recipe with less fat and sugar I thought I’d give it a try.
A good panna cotta should have plenty of wobbly movement, but retain its structural integrity. No one wants a collapsed blob on a plate. I was surprised at how good this recipe is; and how creamy it tastes considering there is less cream than usual.
Recipe from BBC Good Food magazine.
- Cals per portion:270
- Carbs per portion: 18g
- 125ml whipping cream
- 50g caster sugar
- 1/2 vanilla pod, slit lengthways
- 2 small gelatine leaves (12x6cm)
- 2tsp instant coffee granules
- 250g full fat greek yoghurt
- 150ml buttermilk
- sifted cocoa powder (for dusting)
- Put the cream and sugar into a small saucepan. Scrape in the seeds from the vanilla pod and drop the pod into the pan. Stir over a low heat until the sugar has dissolved.
- Bring the mix to the boil, then remove from the heat and leave to infuse for 5 mins.
- Meanwhile, lay the gelatine leaves in a shallow dish and cover with cold water. Soak for 4-5 mins.
- Remove the gelatine from the water, squeeze out any water and stir into the cream mixture until dissolved. Stir in the coffee granules.
- Leave the mixture to cool , stirring occasionally. Make sure that it does not begin to set. You need it to still be runny.
- Discard the vanilla pod. Beat the yoghurt and buttermilk together in a bowl and gradually pour in the coffee mixture, beating with each addition.
- Transfer to a jug, then pour into 4 small 150ml dariole moulds. Chill for 4-5 hours or overnight.
- When ready to serve dip each mould for a few seconds to just below the rim in hot water. Then turn out onto a plate. Serve with a light dusting of cocoa.