Our Panna Cotta is a beautiful thing. Light, creamy, not too rich, not too sweet. It is truly a thing of wonder! And because we at Enoteca love our customers so much we thought it only reasonable to share our recipe with you all!
Serves: 4 x 150ml glasses
- 300ml double cream
- 50ml whole milk
- 25gr white caster sugar
- 50gr honey
- 1 leaf bronze gelatine (agar agar can be used - follow packet directions for about 400ml liquid)
- 100gr full-fat greek yoghurt (Fage brand is best)
Add cream, milk, sugar and honey to a saucepan, ideally one that has a heavy base to help prevent scorching.
Place over a medium-low heat and stir with a silicon or rubber spatula to ensure the cream doesn't 'catch'.
Once the mixture starts to steam and is on the verge of boiling, remove from the heat and set aside to cool. You can place the saucepan in a bowl of iced water to speed this up.
Once the cream mixture has cooled to be hand-hot, bloom the gelatine in cold water for 5 minutes.
Squeeze out the water from the gelatine and stir into the warm cream. Make sure the gelatine is completely dissolved.
Add the greek yoghurt to a bowl and add the cream mixture in a steady drizzle at first to temper the yoghurt. Stir briskly all the while. Once you have added a third of the cream to the yoghurt, you can dump the rest of the cream in, stirring constantly.
Tap the bowl on the counter-top to force out any air bubbles and pour into your glasses / moulds / dishes.
Place in refrigerator to set - about 2-3 hours.
Please let us know in the comments if you make this and how you get on. We'd love to hear your feedback.