Yoghurt Panna Cotta with Kiwi | Milkbottle

Yoghurt Panna Cotta with Kiwi

Pasture Milk

Addictive, creamy & silky-smooth, melting in your mouth, & deliciously lightened up with the brightness and tang of the yoghurt.

Yoghurt Panna Cotta with Kiwi

Serves 4

3,5 sheets of gelatine
1 lime
1/4 vanilla pod
100 ml cream
60 g sugar
300 g yoghurt
3 kiwis
1 tbsp lime juice
Soak the gelatine in plenty of cold water for at least 10 minutes.
Wash the lime with hot water, rub dry and grate 2 tsp of zest.
Slice the vanilla pod open and scrape out the beans with a small knife.
Bring the vanilla beans and pod with cream and 40 g of sugar to the boil.
Remove from the stove.
Squeeze out the gelatine.
Add it to the hot cream, make sure it is not boiling anymore.
Dissolve the gelatine while stirring. Stir in the lime zest and yoghurt.
Pour into 4 Millefleurs moulds (100 ml each).
Refrigerate for at least 6 hours.
Peel the kiwis.
Cut two of the kiwis into chunks using a fork.
Puree finely with lime juice and remaining sugar (20 g).
Cut the third kiwi into 8 slices.
Use a small knife to remove the panna cotta from the sides of the moulds.
Briefly place the moulds in hot water.
Carefully turn the panna cotta onto dessert plates.
Decorate the panna cotta with 2 slices of kiwi each and garnish with 2 tbsp of sauce.
Serve with the remaining sauce.
Tip: Flexiform Millefleurs Dahlia by Lurch (silicone moulds)
Preparation time: approx. 30 minutes (plus 6 hours refrigerating)

Image: Thorsten Suedfels. Recipe: Pia Westermann

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