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Yoghurt panna cotta with white peaches, blackberries and blueberries
Yoghurt panna cotta with white peaches, blackberries and blueberries
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Prep Time:
310 minutes
Cook Time:
5 minutes
Total Time:
315 minutes
Delicious summer fruit and berry medley in a creamy dessert.
Ingredients:
  • Vegetable oil spray
  • 42.00 gm fresh lemon juice
  • 7.50 gm unflavoured gelatine
  • 560g yoghurt
  • 435ml thickened cream
  • 220g caster sugar
  • 2 small ripe white peaches (or red-fleshed plums), scrubbed
  • 170g fresh blackberries
  • 125g fresh blueberries
  • 21.00 gm fresh lemon juice
  • 1 tsp lemon zest, finely grated
Instructions:
  • Grease a 23cm cake pan with 4cm-high sides using oil spray. Mix 2 tablespoons of water with lemon juice in a small bowl. Sprinkle gelatine over the mixture and stir until softened, about 5 minutes.
  • 1. Combine yogurt and 3/4 cup cream in a large bowl. In a saucepan, heat 3/4 cup sugar and 1 cup cream until simmering. Remove from heat and stir in gelatin until dissolved. Mix gelatin mixture into yogurt. Pour into cake pan, chill until set in the fridge for at least 5 hours.
  • Thinly slice the peaches or plums and place them in a medium bowl. Mix in the blackberries, blueberries, 1/4 cup sugar, lemon juice, and lemon zest until the fruits are coated. Let it sit at room temperature for 30-45 minutes, tossing occasionally until juices form.
  • Loosen the edges of the panna cotta with a small knife. Create a warm water bath by filling a large bowl with 4cm of hot water. Dip the pan into the water to help loosen the dessert. Place a dessert platter upside-down on the pan and flip the panna cotta onto the platter. Gently remove the pan and let the panna cotta settle onto the platter.
  • Slice the panna cotta into wedges, then portion onto plates and enjoy with the peach or plum mixture.

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