Panna cotta with Greek yogurt
It’s been a month since the last call. I have to admit that time has just flown by. A month at my new job has had a beneficial effect on me, I feel reborn! Only when summer arrives … Instead, Rijeka is ruled by rainy and gloomy weather, as if we were in the middle of autumn. So I made myself a panna cotta, to at least feel a touch of summer. It doesn’t matter that I eat it curled up under a blanket …
4 tablespoons water
2 teaspoons powdered gelatin
500 ml of sweet cream
450 g of Greek yogurt
140 g of sugar
1 teaspoon vanilla extract
3 teaspoons Bio powder of chokeberry
Put 2 tablespoons of water and 1 teaspoon of powdered gelatin in a cup, let it stand and swell, just while you prepare the rest. In a bowl, mix 225 g of Greek yogurt and 125 ml of sweet cream. Heat the remaining 125 ml of sweet cream with the addition of 70 g of sugar to boiling. Remove from the heat, then add the swollen gelatin and stir until melted. Add the mixture of Greek yogurt and sweet cream and stir until you get a smooth mixture. The cups in which you will pour the panna cotta are slanted (a muffin tin or an oblong bread mold can be helpful, depending on the width of the bottom of the cup) and then arrange the mixture. Refrigerate for 4 hours.
From the remaining ingredients, repeat the whole process, and finally mix in the chokeberry powder. Take the glasses with the white panna cotta out of the fridge, then spread the chokeberry mixture and fill the glasses almost to the top. Refrigerate for another 4 hours or overnight.
From the stated amount of ingredients, you can immediately make a one-color panna cotta, although the most effective for me is two-color and oblique.