For what is actually a very simple recipe, getting these panna cottas and their photos up on the blog has taken a lot longer than it should have.
The first time I made them the gelatin didn’t set evenly, the second, I made a mess getting them out of the moulds and the third time, well the third time was actually not my fault.
In fact, as the saying goes, ‘third time lucky’, everything seemed to be going to plan. I had gone through the stages of making my mixture, leaving them in the fridge to set overnight and spent a good 25 minutes the next day very carefully wiggling them out of their moulds. This cautious handling of my panna cottas took longer than expected, and I had to rush off to work and leave the photo taking until later that evening when I got home.
Unfortunately, something happened between my leaving for work and my return that would change everything. At around lunchtime that day I received a Whatsapp from my mum. It said: ‘Found our guest tucking into a panna cotta! He was mortified and wants to write you a note of apology…. I have saved the others!’
This guest was a Chinese journalist that had been staying at our house during the Wimbledon Tennis Championships. He had helped himself to my little panna cottas for breakfast. Needless to say I was fuming.
However, after my initial annoyance, I began to feel bad as I saw that he evidently felt very awkward around me, like a little guilty puppy. And, although I never received my letter of apology, I decided to put it behind me and move on to the next batch.
There is a silver lining to this story; the last batch definitely turned out to be the best. So really I should be saying thank you Shaq the Chinese journo, if you hadn’t have got the munchies, they may never have come about.
Vanilla yoghurt panna cotta
400g full fat natural yoghurt (I like Yeo Valley)
200ml almond milk
4 tbsp. honey
2 tsp. vanilla bean extract
1 pack of powdered gelatin (12g)
In a pan, heat the yoghurt and the almond milk on a low heat to warm up.
Once the mixture is warm, add your sweetener of choice and the vanilla and whisk to combine.
Lastly, sprinkle the powdered gelatin into the mix and whisk everything for a few minutes properly so that the gelatin can dissolve.
Pour your mixture into 4 moulds and leave them to set in the fridge overnight.
You can eat them straight out of the moulds or you can try to turn them out. I’m not going to lie and say it is easy to do this neatly because it’s not. I have found that running the moulds under a hot running tap for 30 seconds or so can help to loosen them and then using a very sharp knife to go around the inside edges also helps. Then just try to be patient and wiggle and tap them out slowly.
Serve with my strawberry compote.