Jamie Oliver Yoghurt Panna Cotta is made with gelatine, single cream, golden caster sugar, vanilla bean paste, Greek-style yoghurt, strawberries, elderflower cordial, and mint. This easy Jamie Oliver recipe creates a delicious dessert that takes about 10 minutes to prepare (plus overnight chilling) and can serve up to 6 people.
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💕 Why You’ll Love This Yoghurt Panna Cotta Recipe:
- Easy to Make: The recipe is simple and perfect for beginners and experienced cooks alike.
- Delicious Flavor: The combination of creamy yogurt, vanilla, and elderflower creates a rich and refreshing dessert.
- Perfect for Any Occasion: whether it’s a dinner party or a casual family meal, this panna cotta is always a hit.
- Healthy Twist: Using Greek yogurt adds a healthy touch, making it a lighter dessert option.
- Many Ways to Serve: You can serve it in cups or turn it out for a fancy look. The fresh strawberries and mint make it look and taste even better.
🍓 Jamie Oliver Yoghurt Panna Cotta Ingredients
- 3 leaves of gelatine
- 1 2/3 cups (400 ml) single cream
- 1/2 cup (100 g) golden caster sugar
- 2 teaspoons vanilla bean paste
- 1 3/4 cups (400 g) Greek-style yoghurt
- 2 cups (400 g) strawberries
- 4 tablespoons elderflower cordial
- 2 sprigs of mint
- Shortbread or ginger nut biscuits, to serve
🍥 How To Make Jamie Oliver Yoghurt Panna Cotta
Get Ahead:
- First, put the gelatine leaves into a small bowl and cover them with cold water.
- Then, pour the cream into a pan and add the sugar and vanilla paste. Place it on medium-low heat and stir occasionally until the mixture just starts to bubble. Turn off the heat.
- After this, remove the gelatine leaves from the water and whisk them into the pan until they melt. Then, add the yoghurt and whisk until smooth and combined.
- Next, divide the mixture between espresso cups, small glasses, or moulds. Place them on a tray lined with kitchen paper to prevent them from sliding around. Let them cool, cover, and leave to set in the fridge overnight.
On the Day:
- Hull and halve or quarter the strawberries, depending on their size. Mix them with the elderflower cordial in a bowl and leave them to macerate for an hour.
To Serve:
- Serve the panna cotta in their cups, glasses, or moulds. If you want to turn them out, dip each cup into a bowl of hot water for about 20 seconds until they loosen, then place a plate on top and flip it out.
- Spoon the strawberries and syrup over the panna cotta. Garnish with mint leaves and serve with crumbled biscuits on the side. Enjoy!
💭 Recipe Tips:
- Use Good Gelatine: Use high-quality gelatine leaves for the best result. Bad gelatine can make the panna cotta too soft.
- Don’t Boil the Cream: Heat the cream until it starts to bubble. If it boils, it can ruin the texture.
- Mix Gelatine Well: After soaking the gelatine leaves, squeeze out the water before adding to the hot cream. Whisk until fully melted and smooth.
- Chill Overnight: Let the panna cotta set in the fridge overnight. This makes sure it is firm and has the right texture.
- Use Fresh Toppings: Use fresh strawberries and good elderflower cordial for the best taste. Fresh toppings make the dessert even better.
🍯 What To Serve With Yoghurt Panna Cotta?
Yoghurt Panna Cotta goes well with fresh berries, mint leaves, crumbled biscuits, and honey. It also can be served with fruit salad, lemon sorbet, chocolate sauce, and a cup of coffee for a tasty finish.
🎚 How To Store Leftovers Yoghurt Panna Cotta?
- Refrigerate: Keep the panna cotta covered in the fridge for up to 3 days.
- Freeze: It is not recommended to freeze panna cotta as it can change the texture.
FAQ’S:
Can I Use Powdered Gelatine Instead Of Gelatine Leaves?
Yes, use one packet (about 2 1/4 teaspoons) of powdered gelatine instead of 3 gelatine leaves. Dissolve it in cold water before adding it to the warm cream mixture.
Can I Substitute The Elderflower Cordial?
If you can’t find elderflower cordial, you can use another fruit-flavored syrup, like raspberry or lemon, to macerate the strawberries.
Can I Use Different Fruits?
Yes, you can use raspberries, blueberries, or peaches. Make sure they are fresh and ripe for the best taste.
How Do I Know When The Panna Cotta Is Ready?
It is ready when it is firm but still jiggles a bit. It should hold its shape when you take it out of the mould.
Why Is My Yoghurt Panna Cotta Watery?
If your panna cotta is watery, it could be due to not using enough gelatine or not allowing it to set long enough in the fridge. Make sure to use the correct amount of gelatine and let it chill overnight.
How Can I Prevent Lumps In The Panna Cotta Mixture?
To prevent lumps, ensure the gelatine is fully dissolved in the warm cream mixture before adding the yoghurt. Whisk the mixture until it is smooth and well combined.
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Jamie Oliver Yoghurt Panna Cotta Recipe Nutrition Facts:
- Calories: 155
- Fat: 8.2g
- Saturates: 5.3g
- Sugars: 16.4g
- Salt: 0.1g
- Protein: 4.7g
- Carbs: 16.4g
- Fibre: 1.3g
Jamie Oliver Yoghurt Panna Cotta Recipe
Description
Jamie Oliver Yoghurt Panna Cotta is made with gelatine, single cream, golden caster sugar, vanilla bean paste, Greek-style yoghurt, strawberries, elderflower cordial, and mint. This easy Jamie Oliver recipe creates a delicious dessert that takes about 10 minutes to prepare (plus overnight chilling) and can serve up to 6 people.
Ingredients
Instructions
- First, put the gelatine leaves into a small bowl and cover them with cold water.
- Then, pour the cream into a pan and add the sugar and vanilla paste. Place it on medium-low heat and stir occasionally until the mixture just starts to bubble. Turn off the heat.
- After this, remove the gelatine leaves from the water and whisk them into the pan until they melt. Then, add the yoghurt and whisk until smooth and combined.
- Next, divide the mixture between espresso cups, small glasses, or moulds. Place them on a tray lined with kitchen paper to prevent them from sliding around. Let them cool, cover, and leave to set in the fridge overnight.
- Hull and halve or quarter the strawberries, depending on their size. Mix them with the elderflower cordial in a bowl and leave them to macerate for an hour.
- Serve the panna cotta in their cups, glasses, or moulds. If you want to turn them out, dip each cup into a bowl of hot water for about 20 seconds until they loosen, then place a plate on top and flip it out.
- Spoon the strawberries and syrup over the panna cotta. Garnish with mint leaves and serve with crumbled biscuits on the side. Enjoy!
Get Ahead:
On the Day:
To Serve:
Notes
- Use Good Gelatine: Use high-quality gelatine leaves for the best result. Bad gelatine can make the panna cotta too soft.
- Don’t Boil the Cream: Heat the cream until it starts to bubble. If it boils, it can ruin the texture.
- Mix Gelatine Well: After soaking the gelatine leaves, squeeze out the water before adding to the hot cream. Whisk until fully melted and smooth.
- Chill Overnight: Let the panna cotta set in the fridge overnight. This makes sure it is firm and has the right texture.
- Use Fresh Toppings: Use fresh strawberries and good elderflower cordial for the best taste. Fresh toppings make the dessert even better.