Vanilla bean yoghurt panna cotta
Indulge in the creamy goodness of Vanilla Bean Yogurt Panna Cotta, featuring light sour cream, Greek yogurt, and a touch of gelatin for the perfect set. This delightful dessert is lightly sweetened with powdered sugar and infused with the pure essence of vanilla bean. Simple, elegant, and utterly delicious!
- 15 Mar 2024
- Cook time 5 min
- Prep time 260 min
- 4 Servings
- 5 Ingredients
Vanilla bean yoghurt panna cotta is a delicious and elegant dessert that combines the creamy texture of yoghurt with the fragrant sweetness of vanilla. It’s a light and refreshing treat perfect for any occasion, from a cozy dinner at home to a sophisticated dinner party. This recipe is simple to make and requires only a few basic ingredients.
Ingredients:
Instructions:
- In a small bowl, sprinkle the gelatin powder over the water. Let it sit for about 5 minutes to bloom (the gelatin will absorb the water and swell).
- In a small saucepan, combine the light sour cream and powdered sugar. Heat over medium-low heat, stirring constantly until the mixture is smooth and warmed through. Do not let it boil.
- Once the sour cream mixture is warm, add the bloomed gelatin. Stir continuously until the gelatin is completely dissolved. Remove from heat.
- Allow the mixture to cool slightly, then gently fold in the Greek yogurt until fully incorporated and smooth.
- For an extra smooth panna cotta, you can strain the mixture through a fine sieve into a large measuring cup or bowl.
- Pour the mixture evenly into four small ramekins or dessert glasses.
- Cover the ramekins or glasses with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is set.
- Before serving, you can optionally run a knife around the edges of the panna cotta and invert them onto plates for a more elegant presentation. Alternatively, serve directly in the ramekins or glasses.
- You can garnish the panna cotta with fresh berries, a drizzle of honey, or a sprinkle of granola for added texture and flavor.
Tips:
- Ensure the gelatin is fully dissolved in the water to avoid lumps in your panna cotta.
- For a smoother consistency, you can strain the mixture before pouring it into molds.
- Allow the panna cotta to cool to room temperature before refrigerating to prevent condensation from forming.
- Wait at least 4 hours or, ideally, overnight to let the panna cotta set properly for a firmer texture.
- To unmold the panna cotta easily, dip the molds briefly in warm water and gently run a knife around the edges.
Vanilla bean yoghurt panna cotta is a delightful dessert that’s both easy to prepare and wonderfully satisfying. With its rich and smooth texture, paired with the flavor of vanilla, this panna cotta is sure to impress your guests. Follow the simple steps and tips for the perfect panna cotta every time. Enjoy this delectable dessert as a sweet end to any meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 22g | 7% |
| Fiber 0.00g | 0% |
| Sugar 15g | 15% |
| Fat | |
| Fat 14g | 17% |
| Saturated 9g | 29% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 30mg | 5% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 0.17mg | 1% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.78ug | 33% |
| Vitamin C 1.04mg | 1% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 0.58ug | 0% |
| Minerals | |
| Calcium, Ca 200mg | 16% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.10mg | 1% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 300mg | 9% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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