Vanilla-bean Yoghurt Panna Cotta with Blueberry Compote
A delicious dessert that is a lighter version of the real thing, made with yoghurt rather than cream.
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 4:0 hours
350 ml fresh cream
1 vanilla pod, split in half
60 g castor sugar
1½ leaves gelatine, soaked in cold water until soft
¾ C (180 ml) Greek yoghurt
1 C (250 ml) blueberries
4 Tbsp (60 ml) sugar
1 cinnamon quill
juice of ½ lemon
1 Tbsp (15 ml) balsamic vinegar
4 ginger biscuits, crushed
Pour the cream into a saucepan and add the seeds from the vanilla pod and the castor sugar. Stir over a low heat until the sugar has dissolved then bring to a simmer and remove from the heat.
Squeeze the water from the gelatine then add it to the hot cream mixture. Whisk until the gelatine has dissolved. Whisk in the yoghurt and divide the mixture between 6 ramekins or glasses and place in the refrigerator for 4–6 hours or until set.
Place the blueberries into a saucepan and add the sugar, cinnamon, lemon juice and vinegar. Stir over a low heat until dissolved and then simmer for about 15 minutes until the berries have softened and the sauce is syrupy. Keep to one side to cool.
Top the panna cotta with 1 Tbsp (15 ml) blueberry compote and some crushed ginger biscuits.