So, just quietly… I spent yesterday filming guest appearances for an Australian cooking show.
It was so much fun! I actually had the best day.
I was super nervous in the morning, sitting through hair and make up (who doesn’t wish they could have that every day?!) and trying to take everything in!
But the host was gorgeous and everyone on set was so lovely! They made me feel very welcome and at ease and before I knew it I was having a great time.
I think that by the end of the day, I might have even stopped looking super awkward in front of the camera. Well, maybe.
Making the panna cotta reminded me about how much I love it and just how easy it is, so I made another one last night to share with you today!
This one is a yogurt-based panna cotta, topped with berry coulis and berries. It’s a little healthier than a cream-based version, but just as easy and just as delicious. X
- FOR THE PANNA COTTA
- 2 tbsp water
- 1¼ tsp powdered galatin
- 1 cup plain or greek yogurt (230g)
- 1 cup of milk or cream (I used half of each)
- ¼ cup white sugar
- 1 tsp vanilla extract
- FOR THE BERRY COULIS
- 170g fresh or frozen berries of your choice (I used strawberries)
- 40g white sugar
- Extra berries to garnish (optional)
- To make the panna cotta, put the water in a small bowl and sprinkle over the gelatin. Set aside to allow it to absorb.
- Place the yogurt in a medium bowl and set aside.
- Put the cream/milk and sugar in a small saucepan with the vanilla and heat until it is almost boiling.
- Remove it from the heat and stir in the gelatin.
- Allow this mixture to cool before mixing it into the yogurt.
- Pour the panna cotta into 4 serving glasses and refrigerate them until set, at least 4 hours or overnight.
- Meanwhile, make the coulis.
- Blend the berries and sugar together until they are smooth.
- Pour into a small saucepan and bring to the boil.
- Remove from the heat and allow to cool.
- When you are ready to serve, top each panna cotta with a few tablespoons of coulis and top with fresh berries.
- Serves 4.
- Happy baking!
Panna cotta recipe adapted from Smitten Kitchen.