Greek Yogurt Panna Cotta
|~ Ingredients for Panna Cotta:
~ 225ml of milk
~ 1 tablespoon of powdered gelatin
~ 1 vanilla pod
~ 1 lemon
~ 450ml of double cream
~ 225g of Greek yogurt
~ A pinch of salt
~ 4 tablespoons of caster sugar
~ Ingredients for Cherry sauce:
~ Lemon juice to taste
~ 100gr of caster sugar
~ 400g of cherries
~ 100ml of red wine
~ 200ml of water
|~ Pour the milk into a non-stick 2-litre saucepan.
~ Sprinkle the gelatin onto the milk and allow it to soften for about 5 minutes.
~ Scrape the seeds from the vanilla pod, grate the lemon's zest and add both to the milk.
~ Warm the saucepan over a medium-low heat until the gelatin dissolves.
~ Then add the double cream, Greek yoghurt, salt and sugar and whisk the mixture for about 2 minutes until the sugar dissolves.
~ Remove the saucepan from the heat and stir in the juice of half of the lemon.
~ Strain the liquid and pour into 8 ramekins or individual molds or small bowls that can hold at least 125ml.
~ Cover with plastic wrap and let them set in the refrigerator for at least 6 hours or overnight.
~ Panna cotta can be tricky to unmold.
~ The best way to do it is to dip the ramekins in hot water, then turn upside down onto a plate and shake once sharply.
~ Cherry Sauce Making:
~ To make the sauce, wash and stone the cherries, reserving the stones.
~ Place these between two sheets of cling film and crack them with a hammer.
~ Combine the cracked stones with the wine, water and sugar in a saucepan.
~ Bring to the boil and continue to heat until the liquid is reduced by half.
~ Strain the sauce and return it to the pan and discard the stones.
~ Finally, add the cherry flesh and cook until the fruit is softened and the sauce sticks to a spoon.
~ Add lemon juice to taste stir to combine and set aside to cool down.
~ Remove the Panna Cotta from the ramekins into a serving plate.
~ Pour some Cherry Sauce over them, garnish with fresh mint leave and serve.
~ Good luck and enjoy.