PANNA COTTA WITH YOGURT AND CHOCOLATE ORANGE SAUCE
- Cooking Time:
- Servings: 4
- Preparation Time:
- 250 g whipping cream
- 125 g yogurt (plain or fruit flavoured)
- 50 g powdered sugar
- 10 g gelatine in leaves
- (for chocolate sauce)
- 30 g dark chocolate (50% or more cocoa)
- 2 teaspoons acacia honey
- 4 teaspoons freshly squeezed orange juice
- 1 whole orange
- Put the gelatine into cold water until it's soft (5-10 minutes).
- Take 75 g of cream out of 250 g and warm it up in a saucepan till it reaches 40°C. Squeeze the gelatine well, add it to the warm cream and stir until it's melted completely. To make sure there are no bits or pieces of gelatine filter it through a fine mash strainer.
- Shortly whip the rest of the cream with the powdered sugar. It should actually not be firm, but still liquid, just a bit denser because you've incorporated a bit of air in it.
- Add the slightly whipped cream to the warm one stirring gently. In the end, stir in the yogurt as well. I used the citrus flavoured yogurt and added some orange powder as well (fresh lemon zest can be used as well)
- Pour the mixture into 4 panna cotta stamps or ramekins. Let it cool in the fridge (3-4 hours or overnight) .
- For the chocolate sauce, melt the chocolate and honey in a double boiler, add the orange juice and stir until it's nicely dense but quite liquid. You can prepare the sauce in advance, keep it in the fridge and just warm it up shortly to make it liquid again when you need it.
- Carefully invert the Panna Cotta on plates (the easiest way to do it, is to put the stamp shortly in hot water), decorate with chocolate sauce and orange slices.
NotesPanna Cotta is an excellent, and yet very simple dessert. It is creamy and instantly melts in your mouth. Very elegant, as well.
This time I wanted orange and chocolate flavored one, but there are vast possibilities of flavours. You can use any fruit flavoured yogurt, and combine it with other fresh fruit sauce that you like, or make it plain and serve with fruit, caramel or chocolate sauce.