Vanilla panna cotta


Food and Travel (UK) - - Contents -

2 gela­tine leaves, cut into broad strips

450g nat­u­ral Greek yo­ghurt 75g white caster sugar

1tsp vanilla bean paste 4tbsp kirsch or fruit vodka 100g seed­less black or red grapes, halved

4 x 150ml ramekins

Place the gela­tine strips in a medium bowl, cover with cold wa­ter, soak for 5 min­utes, then drain. Pour 3tbsp boil­ing wa­ter over the gela­tine and stir to dis­solve. Put the yo­ghurt and sugar in a small saucepan and gently heat un­til the sugar dis­solves, stir­ring con­stantly and tak­ing care not to boil, then re­move from the heat and stir in the vanilla bean paste.

Blend 3tbsp of the yo­ghurt into the gela­tine, one at a time, then stir this back in with the rest of the yo­gurt. Di­vide the mix­ture be­tween the ramekins or some other pretty non-stick moulds. Cover and chill in the fridge for sev­eral hours or overnight un­til set. They will keep well for sev­eral days.

To serve, run a knife around the edge of each cream to loosen it, then turn it out onto a plate. Pour a ta­ble­spoon of kirsch or fruit vodka over each cream and scat­ter with grapes.

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