Fri, 24 June 2016
Yoghurt Panna Cotta with Strawberry Consommé, Fresh Berries Granola and Basil
Ingredients
500g natural yoghurt (at room temperature)
50ml milk
3 leaves gelatine
2 vanilla pods
350g strawberries
50g sugar
Water
200g porridge oats
150g chopped nuts
50g maple syrup
Fresh berries to garnish
Basil leaves to garnish
Method:
Panna Cotta
1. Soak 2 leaves of gelatine in cold milk
2. Infuse the vanilla pods with the natural yoghurt
3. When gelatine has softened, place on gentle heat to dissolve
4. Add milk and gelatine mix to room temperature natural yoghurt. This will prevent it setting too quickly
5. Pour into chosen glasses to set in the fridge
Consommé
1. Chop strawberries and place into a bowl. Sprinkle with sugar and add 2 tablespoons of water
2. Wrap this bowl well with cling film and place over a pot of simmering water to allow juices to come out
3. After an hour, the juices should be strained
4. Add 1 leaf of gelatine to 200g of the consommé
5. When cooled, pour over the panna cotta to set
Granola
1. Coat the oats and chopped nuts of your choice with maple syrup and spread on baking tray
2. Bake at 140°C for 25 minutes
3. Remove from the oven and allow to cool
4. This will go crisp and can be broken it to small pieces
To assemble the dessert, chop the fresh berries and place on the panna cotta. Sprinkle with granola and small sprigs of fresh basil.
