Yogurt Panna Cotta

This was so good! Even Mr. Ferdzy liked it, which surprised me a little because it's full of yogurt which is not his favourite thing at all. But it was so good! The texture was lovely; not quite as gloppy as pudding, or as set as custard, or as thin as plain yogurt but somewhere in the middle of all those. Very delicate.

I served it with stewed rhubarb with juicy raw orange segments cut up into it; delicious. That was the first serving though. For the second time we had just a little of my slightly runny homemade apricot jam and that was excellent as well. I'll be making this again... quite often, I think. Apart from the need to make it in advance to allow it to set, it was very quick to make.

4 to 6 servings
15 minutes prep time; 3 hours or more to set



the juice of 1/2 lemon
2 1/4 teaspoons gelatine

1 extra-large egg
1 cup milk
1/3 cup honey
a pinch of salt
1/4 teaspoon very finely grated lemon zest

2 cups plain yogurt

Put the lemon juice in a small bowl, and sprinkle the gelatine over it. Let it rest while you continue.

Put the egg and milk into the top of a double boiler, or into a heavy-bottomed pot. Whisk well until completely blended. Add the honey, salt and finely grated lemon zest. Heat the mixture slowly, whisking or stirring constantly, until it is hot and steaming and slightly thickened. Remove from the heat and mix in the lemon juice and gelatine until completely dissolved.

Let the mixture cool for about 5 minutes, then mix in the yogurt. (If it is too hot, the yogurt may separate.) Ladle the mixture into individual serving bowls, then chill them until set.

Serve with whatever fruit sauce you like; as mentioned, I used stewed rhubarb and then jam. But a strawberry, blueberry or raspberry sauce would be lovely - just cook the prepared fruit briefly with a little sugar or honey. Applesauce or pearsauce would be good.




Last year at this time I made Spicy Indian Style Mushrooms.