This recipe like most uses gelatine to set my yoghurt and elderflower mix.
The essence of Summer, an Elderflower Yogurt Panna Cotta with Strawberry Coulis with a just a little honey is a dream come true on a summers day!
This recipe uses greek yoghurt rather than cream to satisfy my need for sour over sweet flavours. But rest assured this panna cotta is still wonderfully creamy.
Ingredients
- 150 ml Greek Yogurt
- 150 ml Full Fat Milk
- 50 ml Elderflower Cordial
- 1 tbsp Honey
- 1 tsp Powdered Gelatin
- 50 ml Full Fat Milk
For the Strawberry Coulis
- 175 g Strawberries
- 65 g Caster Sugar
- 65 ml Water
- 1 tbsp Strawberry Liqueur
Instructions
For the Panna Cotta
- Add the Yogurt, Honey and 150ml of milk to a pan and bring to a luke warm temperature over a low heat.
- Mix the Gelatin with the 50ml of milk.
- Add the gelatine mix to the warmed yoghurt mix and stir to incorporate.
- Heat gently to ensure that all of the ingredients are fully incorporated and that the gelatine has dissolved.
- DO NOT BOIL THIS MIX.
- Allow the mix to cool for 10 minutes.
- Pour the panna cotta into a glass or moulds.
- Set aside in the fridge for 3-4 hours to set, you can leave overnight if you prefer.
For the Strawberry Coulis
- Add the water and sugar to a pan and bring to a boil to dissolve the sugar.
- Do not brown this mix.
- Top, tail and roughly chop the strawberries.
- Add the Strawberries and simmer over a low heat for 5 minutes.
- Blitz in a blender pass through a fine sieve.
- Add the liqueur and chill.