This weekend is clearly all about cooking for me! My boyfriend and housemates are away and I have been so tired that I’ve been losing my voice this week, so I am trying to rest. And this is my version of resting ha. I’ve made this a couple of times now, and this version uses maple syrup to sweeten and vanilla and tangy greek yoghurt to flavour. I’ve served it with candied nuts, warmed berries, fresh berries, lime all are good and I’m sure you can come up with you’re own delicious combinations so I am just posting the actual panna cotta recipe here, sans toppings. I have even had this for breakfast (whoops) with some light and crunchy superfood muesli!
I’ve also played around with the gelatin content from 1.5 – 2 leaves. I think 1.5 is fine when you are serving in glasses, see image at the bottom, but 2 works well in moulds. it sill has that delicious wobble but holds it’s shape a little bit better. You could also decrease the maple syrup slightly depending on your sweet tooth 😉
This recipe makes 4 small serves.
2 sheets of gelatin
1 cup milk
1/4 cup maple syrup
1/2 vanilla bean
1 cup greek yoghurt.
1. Place gelatin in a shallow dish and cover with cold water, let stand for 10-15 mins to soften.
2. Lightly grease 4 1/2cup capacity ramekins, or set aside 4 serving glasses. Use a flavourless or mild oil.
3. Combine milk and maple syrup in a pot, scrape the seeds of the vanilla bean into the mixture and then throw in the pod. Bring to the boil, whisking often as it heats, and then immediately remove from the heat. Do not let it continue to boil!
4. Squeeze excess water from gelatin and combine with hot milk, whisk to dissolve. Whisk in the yoghurt. Pass mixture through a fine sieve into a jug that is easy to pour from.
5. Divide evenly among ramekins and leave to set for 4 hours or overnight.