Yogurt Panna Cotta with Peach Gelatin
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream | 100g |
| Lactose-free yogurt | 150g |
| Honey | 10g |
| Sugar | 20g |
| Gelatin sheets | 6g |
| Peach juice | 180g |
| Gelatin sheets (for peach) | 6g |
| Peach | 1 (medium-sized) |
| Red currants | 2 (for garnish) |
| Fresh mint | to taste |
Instructions
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Prepare the Yogurt Panna Cotta:
- Start by soaking the gelatin sheets in cold water for 5-10 minutes to soften.
- In a saucepan, combine the fresh cream, honey, and sugar. Whisk together over low heat until the sugar has dissolved, and the mixture comes close to boiling.
- Once the mixture is near boiling, remove it from the heat and stir in the soaked gelatin sheets, squeezing out any excess water before adding them. Stir the mixture until the gelatin is completely dissolved.
- Let the cream mixture cool slightly, then add in the lactose-free yogurt, whisking until smooth and combined.
-
-
Assemble the Panna Cotta:
- Choose a silicone mold or muffin pan to shape your panna cotta. Place small glasses or individual serving cups in the pan, tilting them slightly at an angle.
- Pour the yogurt mixture into each cup, filling them up evenly.
- Cover the cups with plastic wrap and refrigerate for at least 3-4 hours, or until set.
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Prepare the Peach Gelatin:
- Soak the second set of gelatin sheets in cold water for 5-10 minutes, just as you did with the panna cotta gelatin.
- In a saucepan, bring the peach juice to a simmer. Once it is nearly boiling, add the gelatin sheets, squeezing out the water before adding them to the juice.
- Stir with a whisk to ensure the gelatin dissolves fully. Afterward, mix in the remaining peach juice, stir, and let the mixture cool to room temperature.
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Finish the Dessert:
- Once the panna cotta has set and is firm, remove the cups from the refrigerator.
- Carefully pour the room-temperature peach gelatin over the yogurt panna cotta, creating a layer on top. Be sure that the gelatin layer is smooth and covers the panna cotta evenly.
- Return the cups to the fridge for an additional hour to allow the peach gelatin to fully set.
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Serve:
- Before serving, slice the peach into thin, delicate pieces and use them to garnish the top of each panna cotta. Add a few red currants and fresh mint for a colorful, refreshing touch.
- Serve chilled, and enjoy the delicate layers of creamy yogurt and refreshing peach gelatin in each bite.
This Yogurt Panna Cotta with Peach Gelatin is a smooth and creamy dessert that combines the subtle tartness of yogurt with the fruity sweetness of peach gelatin. The addition of honey gives it a natural sweetness, while the gelatin layers provide a light, refreshing texture. Ideal for warm weather or as a refreshing end to a meal, this dessert is simple yet elegant.
