Silky smooth and luxurious yoghurt panna cotta pairs beautifully with sweet and slightly tangy blueberry sauce for a delicate, decadent dessert. If you fall in love with the way it glides and melts in your mouth so easily, don’t hesitate to switch it up with other fruits, especially berries or tropical flavours from mangoes and pomegranates the next time.
- 1 vanilla bean, halved lengthways
- 1½ cup (375 ml) thickened cream
- 1½ cup (110g) caster sugar
- 3 tsps powdered gelatine (or 2x5g leaves gelatine)
- 2 tbsps water
- 2 cups (560 g) natural yoghurt
- 1 cup (220 g) caster sugar
- ½ cup (125 ml) water
- 1 vanilla bean
- ¼ cup (60 ml) sparkling or white wine
- 1 cinnamon stick
- 1 star anise
- 375 g blueberries
- 1 tbsp lemon juice
Scrape out and reserve seeds from vanilla bean. Combine half the cream with vanilla bean, seeds and sugar in pan. Bring to the boil, stirring, until sugar dissolves. Sprinkle gelatine over water, microwave on high (100 per cent) about 20 secs or until dissolved. Stir into cream mixture (if using leaf gelatine soften in cold water for 5 mins, squeeze out excess water, then add to cream mixture and stir until dissolved.) Pour the hot cream mixture into a heatproof bowl. Remove vanilla bean.
Gradually stir yoghurt into cream mixture.
Beat remaining cream in a small bowl with electric mixer until soft peaks form. Gently fold whipped cream into yoghurt mixture.
Spoon mixture into 8 lightly oiled ½ cup-capacity (125 ml) moulds or martini glasses; cover, refrigerate 4 hrs or overnight.
To make blueberry sauce, combine sugar and water in small saucepan, stir over low heat, without boiling, until sugar is dissolved. Bring to boil; boil, uncovered for about 8 mins or until honey is coloured. Meanwhile, split vanilla bean in half lengthways; scrape out and reserve seeds. Carefully add wine, cinnamon, vanilla bean and seeds, star anise and blueberries; cook gently for 2 mins. Remove from heat. Add juice to taste; cool to room temperature. Remove spices.
Just before serving, unmould panna cotta and serve with the blueberry sauce.