Wednesday, September 26, 2007
I very quickly became fed up with the custard and ice cream after the operation to remove all four of my wisdom teeth last Thursday. Even though my recovery seemed to be quite successful and impressively speedy, I was lamenting the sad fact that I couldn’t chew anything. I made do, however with some roast pumpkin and maple soup that I had made in advance, and something akin to Heidi’s vanilla sweet potato puree. In four days I lost three kilograms, which is just over 6.5 pounds, but I was already planning my next meal.
As soon as I felt up to cooking again, I surveyed the fridge. On close inspection, I remembered a recipe found in an issue of Australian Gourmet Traveller magazine several months ago that I had been meaning to try. Yoghurt panna cotta fit all the requirements, and would be a nice and certainly welcome change to my current diet of mush.
But it also got me thinking, this would make an interesting brunch when teamed with granola, a classy dessert paired with poached fruit or a simple yet delicious snack when unadorned. Make sure to choose a quality yoghurt, but any flavour at all would be delicious.
Yoghurt Panna Cotta
Recipe adapted from Australian Gourmet Traveller
• 3 teaspoons powdered gelatine
• ½ cup milk
• ½ cup maple syrup (or honey)
• 1 teaspoon vanilla extract
• 2 ½ cups thick natural yoghurt
• About 10 medium strawberries
• 1 teaspoon lemon juice
• ¼ cup caster sugar
• 1 teaspoon maple syrup (or honey)
1. In a small saucepan, sprinkle the gelatine powder over the milk and stir over low heat until all the gelatine is melted.
2. Add the maple syrup and vanilla and stir until mixture is smooth and honey is melted
3. Place yoghurt in a bowl and whisk until smooth. Add gelatine mixture and whisk until combined.
4. Use a ladle to evenly distribute mixture between 6-8 ramekins. Tap the base of each to expel air bubbles.
5. Refrigerate for 3-4 hours or overnight.
6. To make the strawberry sauce, puree the chopped strawberries with the lemon juice and strain the mixture to remove the seeds. Place in a pot with the sugar and honey or maple syrup and stir over low heat until combined. Allow to cool before serving.