Yoghurt Panna Cotta with White Chocolate and Lime
A refreshing no-bake yoghurt panna cotta – quick, tangy and only lightly sweet, perfect for hot summer days.
Servings :6 servings
Ingredients
- 7 g gelatin
- 42 g cold water
- ½ vanilla pod (split lengthways)
- 3 g lemon or lime zest (freshly grated)
- 255 g whipping cream (35% fat)
- 100 g white chocolate (28–30%)
- 250 g Greek yoghurt (10% fat)
Instructions
- Bloom the gelatin in the cold water for 10 minutes.
- Heat the cream until almost boiling. Add the vanilla and zest, cover with cling film and leave to infuse for 10 minutes.
- Melt the white chocolate.
- Strain the infused cream over the melted chocolate and add the gelatin.
- Blend with an immersion blender, adding the Greek yoghurt.
- Pour into glasses – depending on their size, you will get 6 to 10 servings.
- Refrigerate for at least 4 hours to set.
- Decorate with fresh fruit.
Notes
For a sweeter panna cotta, add 20g of honey to the cream.