Yogurt panna cotta with strawberry. This simple Yogurt Panna Cotta is the perfect smooth, creamy dessert. Panna cotta is Italian for "cooked cream," which has a luxurious texture that's really simple to prepare. Getting the proper ratio of gelatin is the secret to perfect panna cotta, too much and your dessert will jiggle like Jell-O, too little.
To make traditional panna cotta, which originated in the northern region of Piemonte, use heavy cream instead of the yogurt. Strawberry Panna Cotta is a delicious, creamy, and delicate dessert. It's so easy to make with just a handful of ingredients. You can cook Yogurt panna cotta with strawberry using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Yogurt panna cotta with strawberry
- It's 2 of gelatin leaves.
- It's 200 ml of double cream.
- Prepare 2 tbsp of clear honey.
- It's 200 ml of yogurt.
- You need 1 tsp of vanilla-bean.
- Prepare 1 of pomegranate.
- Prepare as needed of Or small handful of Persian candyfloss (optional).
- You need of For the syrup.
- You need 2 tbsp of clear honey.
- You need 1/2 tsp of rose water.
- It's 250 gm of Strawberry.
Strawberry Panna Cotta is a delicious, creamy, and delicate dessert. Great for a simple summer dessert or a fancy dinner party. Hull the strawberries, and then cut them lengthwise into strips about one-eighth inch thick. Transfer them into a mixing bowl, and coat them lightly with two tablespoons honey.
Yogurt panna cotta with strawberry instructions
- Boil a kettle, about a quarter full.Place the gelatin in a small bowl and pour over enough cold water to cover it. Leave to soak for five minutes, until soft..
- Meanwhile, pour the cream into a large jug and whisk in the honey until dissolved. Whisk in the yogurt until smooth. Add the vanilla, stir to blend and set aside..
- Halve the pomegranate and scoop out the seeds and juice into a small bowl. Drain the juice into a separate small bowl and set both aside (there should be at least a tablespoon of juice).Once soft, drain the gelatin and squeeze any excess water from it. Return it to the bowl and pour over a tablespoon of just-boiled water, stirring until it dissolves. Leave to cool to room temperature..
- Meanwhile, make the syrup. Mix the honey, the rose water and a tablespoon of pomegranate juice well in a small bowl, and set aside. Any remaining juice is the cook’s treat.Once the gelatin solution has cooled, stir it into the panna-cotta mixture until well combined..
- Divide the mixture between four 125ml serving glasses or moulds.and leyer it one by one. Serve it cool.😋😊.
Spread them in a single layer on a baking dish, and roast for. The yogurt panna cotta turned out amazingly well! It was so nice and thick and creamy and good! The freshly made strawberry jelly added a fantastically vibrant burst of colour and flavour that finished this treat off perfectly. Yogurt Panna Cotta with Honey and Walnuts.
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