I’ve made lots of panna cotta, but this is the first time I try Kristina’s recipe for a lighter touch. It uses yogurt instead of just cream, and there’s some milk in there too. It’s not as dense as regular panna cotta, but it’s still creamy and delicious. And practically guilt-free! This recipe makes a lot – at least 8 servings, or many tiny ones if you use miniature cups.
For a topping, I used blackberries that had been left to steep in some simple vanilla-flavored sugar syrup and some lemon zest.
Vanilla Yogurt Panna Cotta
150 ml milk
200 ml cream (35-40% fat)
100 ml sugar (about 100 g)
1 vanilla bean, or 2 tbsp vanilla sugar
3 gelatin leaves
500 ml vanilla yogurt
Soak the gelatin in cold water for five minutes. Heat cream and milk in a saucepan with the sugar and vanilla bean, or vanilla sugar. Bring to a boil, and then let it cool for a little while. Scrape out the vanilla bean if using, and stir in the gelatin. Stir in the yogurt, and pour into glasses or cups. Leave in the fridge until completely set – count on at least 4 hours.
Recipe in Swedish: