Yoghurt Panna Cotta With White Peaches, Blackberries And BlueberriesBy Not available On Oct 29, 2020
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A creamy dessert celebrating the best of summer fruits and berries.
All you have to do is throw all your ingredients of Yoghurt Panna Cotta With White Peaches, Blackberries And Blueberries
- Vegetable oil spray
- 2 tablespoons fresh lemon juice
- 2 1/2 teaspoons unflavoured gelatine
- 2 cups (560g) plain yoghurt (preferably organic)
- 1 3/4 cups (435ml) thickened cream, divided
- 1 cup (220g) caster sugar, divided
- 2 small ripe white peaches (or red-fleshed plums), scrubbed
- 170g fresh blackberries
- 125g fresh blueberries
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, finely grated
The instruction how to make Yoghurt Panna Cotta With White Peaches, Blackberries And Blueberries
- Lightly coat the inside of a 23cm diameter cake pan with 4cm-high sides with the oil spray. In a small bowl, combine 2 tbs water and the lemon juice. Sprinkle the gelatine over and stir to blend. Stand for about 5 mins or until the gelatine softens.
- In a large bowl, whisk the yoghurt and 3/4 cup of the cream. In a small saucepan, combine 3/4 cup of the sugar and the remaining 1 cup cream. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and add the gelatine mixture, whisking until the gelatine dissolves. Add the gelatine mixture to the yoghurt mixture, whisking to blend. Pour the mixture into the cake pan. Chill, uncovered, until cold, then cover and keep in the fridge for 5 hours or overnight until the panna cotta is set.
- Pit and thinly slice the peaches or plums. In a medium bowl, toss the peaches or plums with the blackberries, blueberries, remaining 1/4 cup sugar, lemon juice and lemon zest to coat. Stand at room temperature until juices form, tossing occasionally, for about 30-45 mins.
- Using a small knife, cut around the panna cotta to loosen the edges. Fill a large bowl with 4cm of hot water. Dip the bottom of the pan into the hot water to help loosen. Place a dessert platter upside-down on the pan. Invert the panna cotta onto the platter. Carefully lift off the pan and allow the panna cotta to settle onto the platter.
- Cut the panna cotta into wedges. Divide among plates. Serve with the peach or plum mixture.
Nutritions of Yoghurt Panna Cotta With White Peaches, Blackberries And Blueberries
fatContent: 372.84 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 39 grams carbohydrates
cholesterolContent: 6 grams protein