It’s a cool, delicate dessert and the Greek yogurt makes it wonderfully tangy. Add a scattering of crunchy, salty toasted almonds or pistachios instead of fruit if you wish!
Serves: 8 Preparation: 15′ + 5h waiting Cooks in: 10′ Ready in: 25′
500ml heavy cream
200ml milk, full fat
1/2 tsp bergamot tea (Earl Grey)
12 small gelatine leaves
350gr Greek yogurt
In a small saucepan and over medium to low heat bring heavy cream, milk and sugar to a boil. When sugar dissolves remove pan from heat and add tea. Cover with mebrane and let infuse for an hour.
In a small bowl, leat gelatine leaves soak for 7-8 minutes until softened. Strain cream mix and return to pan over low heat. Squeeze gelatin leaves really well. Off the heat, stir in the gelatine until melted. Remove from heat and let cool.
In a bowl, whisk yogurt until smooth. Gradually whisk in the cream. Strain cream mix. Pour mixture into ramekins and refrigerate until set.
Run a knife around the inside of each ramekin or dip in hot water for a few seconds. Set a plate on each ramekin and invert each panna cotta onto a plate; tap and shake the ramekins to loosen the panna cottas if necessary. Serve with fruit of your choice on top.
Photo – Food styling Antonia Kati