Yogurt Pannacotta with Berry Compote
Yogurt Pannacotta
I love having friends over for a quick dinner during the week. It somehow feels as if a mini-weekend slipped in unaware.
Since starting this blog, I now use these impromptu dinners to test my recipes on our friends. Thank you, Margaret and Stuart, for being my guinea pigs last night.
Ingredients
- 1½ tsp gelatine
- 2 T Water
- 1 cup Cream
- ½ cup Caster Sugar
- Vanilla Pod split and seeds removed
- 1 cup Plain Greek Yogurt
Method
In a pot, heat the cream, caster sugar and vanilla seeds, simmering until the sugar is dissolved. Do not boil!!
Pour water over the gelatine and leave to develop till spongy. Add the gelatine to the cream mixture.
Set aside and cool down. Once cooled down stir in the yogurt.
Pour into 4 ramekins, cover with plastic wrap and place in the fridge to set.
Berry Compote
Berry compote
Ingredients
400g mixed berries (frozen are fine, but allow to thaw)
2 tbsp brown Sugar
1 tbsp tequila or water
Method
Place a pot over a medium heat. Add your berries to the pan and coat evenly with the sugar, bringing them to the boil.
Stir until all the sugar dissolves. Add your tequila or water.
Serve with the Yogurt Pannacotta.