christmas week 2015 - yoghurt pannacotta with raspberry compote
16 Dec 2015
Welcome to day 3 of Christmas week on the blog. As Christmas falls in summer in Australia I thought I'd bring you the perfect summer dessert, a yoghurt pannacotta. I've made this pannacotta recipe 5 times now, altering the ratio of milk, yoghurt and sugar until I think I've found the perfect balance.
The pannacotta is silky smooth and balanced by a tart raspberry compote, made from frozen berries. I didn’t come up with the raspberry compote idea on my own; I stole the idea from here and tweaked the recipe little. The raspberry compote would go really well with some of the other desserts I'll be posting later in the week.
You can make both the pannacotta and the compote the day before, reducing Christmas Day stress.
Here’s the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.
Yoghurt Pannacotta with Raspberry Compote - makes 6
Yoghurt Pannacotta
2 tablespoons cold water
2½ teaspoons gelatine
1 cup full cream milk
½ cup sugar
1 vanilla bean, split, seeds scraped
2 cups Greek yoghurt
Place the water in a small bowl and sprinkle the gelatine over the water. Set aside until the gelatine has softened, 5 minutes. Place the milk, the sugar and vanilla bean and seeds in a saucepan over medium heat and bring to a simmer. Remove from heat and stir in the gelatine.
Cool to room temperature, and then remove the vanilla bean from the milk mixture. Gradually whisk the milk into the yoghurt and stir together gently. Pour the mixture through a sieve into six ½-cup ramekins and refrigerate until set, at least 3 hours.
Raspberry Compote
250 g frozen raspberries
75 g (⅓ cup) caster sugar
1 tbs water
7 g cornflour mixed with 1 tbs water
Method: In a small saucepan, bring half the frozen raspberries, the sugar and water to just below simmering. To thicken the raspberries, add the cornflour mixture to the raspberries and allow to just simmer but don’t boil as the raspberries will fall apart. Pour the mixture over the remaining berries and set to one side to cool.
To Assemble
Raspberry compote
2-3 shop bought meringues
small mint leaves
fresh raspberries (if in season)
Just before serving, spoon the raspberry compote on top of the set pannacotta. Crumble a meringue into shards and sprinkle over the compote. Using scissors snip some of the micro mint and sprinkle over the top of the berries, before topping with a few fresh berries (if available).
See you all tomorrow with another Christmas week 2015 dessert.
Bye for now,
Jillian
The pannacotta is silky smooth and balanced by a tart raspberry compote, made from frozen berries. I didn’t come up with the raspberry compote idea on my own; I stole the idea from here and tweaked the recipe little. The raspberry compote would go really well with some of the other desserts I'll be posting later in the week.
You can make both the pannacotta and the compote the day before, reducing Christmas Day stress.
Here’s the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.
Yoghurt Pannacotta with Raspberry Compote - makes 6
Yoghurt Pannacotta
2 tablespoons cold water
2½ teaspoons gelatine
1 cup full cream milk
½ cup sugar
1 vanilla bean, split, seeds scraped
2 cups Greek yoghurt
Place the water in a small bowl and sprinkle the gelatine over the water. Set aside until the gelatine has softened, 5 minutes. Place the milk, the sugar and vanilla bean and seeds in a saucepan over medium heat and bring to a simmer. Remove from heat and stir in the gelatine.
Cool to room temperature, and then remove the vanilla bean from the milk mixture. Gradually whisk the milk into the yoghurt and stir together gently. Pour the mixture through a sieve into six ½-cup ramekins and refrigerate until set, at least 3 hours.
Raspberry Compote
250 g frozen raspberries
75 g (⅓ cup) caster sugar
1 tbs water
7 g cornflour mixed with 1 tbs water
Method: In a small saucepan, bring half the frozen raspberries, the sugar and water to just below simmering. To thicken the raspberries, add the cornflour mixture to the raspberries and allow to just simmer but don’t boil as the raspberries will fall apart. Pour the mixture over the remaining berries and set to one side to cool.
To Assemble
Raspberry compote
2-3 shop bought meringues
small mint leaves
fresh raspberries (if in season)
Just before serving, spoon the raspberry compote on top of the set pannacotta. Crumble a meringue into shards and sprinkle over the compote. Using scissors snip some of the micro mint and sprinkle over the top of the berries, before topping with a few fresh berries (if available).
See you all tomorrow with another Christmas week 2015 dessert.
Bye for now,
Jillian
