These are so good. The yoghurt gives this delicious dessert a lovely lightness and the tart raspberries compliment perfectly. I usually double the recipe as my children can’t get enough of it!
Ingredients
40g caster sugar
100ml whole milk
250g double cream
1 vanilla bean sliced lengthways
2 gelatine leaves
150ml natural plain yoghurt
For the compote:
500g frozen raspberries
About 50g caster sugar
Method
Combine sugar, milk and cream in a saucepan. Scrape seeds from vanilla bean and add to saucepan along with the bean pod.
Cook on medium heat occasionally stirring with a whisk. This part is very important, you want to scald the mixture - bring it just to the boil but don’t let it bubble. Remove from heat immediately and remove vanilla bean pods.
Soak gelatine sheets in cold water for 5 to 10 minutes. Squeeze excess water from gelatine and add to cream mixture, stirring until dissolved. Allow mixture to cool to room temperature.
Add yoghurt and stir to combine.
Pour into small ramekins. Place into fridge for at least 4 hours, preferably overnight to set.
I leave my panna cottas in the ramekins, spooning the raspberries on top but you might like to decant to get the lovely wobbly effect!
For the compote:
Gently combine raspberries and sugar over medium heat in a saucepan for about 20 minutes. Pour into a serving bowl and refrigerate.
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