Yoghurt Panna Cotta with Seasonal Fruits - A Healthier Choice of Dessert

Panna Cotta is a classic Italian dessert. This time, BigBoy used plain yogurt instead of cream, making it not only fresher in taste but also a guilt-free dessert.

Origin of Panna Cotta

Panna Cotta, a classic dessert originating from the Piedmont region in northern Italy, literally means "cooked cream" in Italian. It was traditionally made by mixing cream, milk, sugar, and a gelling agent (usually gelatine), then cooling it until it set. Over time, Panna Cotta has evolved into various forms and flavours, becoming a beloved dessert worldwide.

Panna Cotta originates from the Piedmont region in northern Italy, and its name means ‘cooked cream'.

A Healthy Choice of Dessert

This “Yogurt Panna Cotta with Seasonal Fruits” is an innovative twist on the traditional Panna Cotta. BigBoy has opted for pure yogurt instead of traditional cream, giving the dessert a fresher, smoother texture while reducing fat and calories. This is also a lighter version of Panna Cotta, and when paired with fresh seasonal fruits, it not only adds richness in flavour and texture but also allows you to enjoy the dessert with a sense of guilt-free pleasure!

How to Unmoulding Your Panna Cotta

When making this Italian yogurt panna cotta at home, many people face the challenge of difficult unmoulding or worry that the process will ruin the dessert's appearance. However, with a simple trick, you can easily solve this problem: immerse the mould in warm water for about 30 seconds, allowing the sides of the mould to warm slightly. This way, the panna cotta will release smoothly, maintaining its perfect shape. Paired with colourful seasonal fruits, this delicious dessert becomes even more appealing.

Ingredients

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Plain Yoghurt	250g
Milk	230ml
Gelatine	10g
Sugar	30g
Vanilla Essence	1 tsp
Desiccated Coconut	1 tbsp
Passionfruit	1 each
Strawberry	60g
Orange	1 each
Fig	2 each
Nuts	to garnish

Steps

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1. lace the gelatine sheets in cold water and soak for 10 minutes until softened.

2. Over medium-low heat, add milk, sugar, and gelatine sheets to the pot. Stir until dissolved, without bringing it to a boil. Remove from heat and let it cool slightly.

3. Then add the plain yogurt and vanilla extract, and mix well.

4. Spoon the yogurt mixture into the pudding moulds and refrigerate for at least 3 hours.

5. Place the desiccated coconut in the pan without adding oil, and toast it until golden brown.

6. After the yogurt panna cotta has chilled and set, unmould it onto a plate, and then top with various fruits, nuts, and shredded coconut before serving.