A dessert is what I have for you today! Light, summery and easy! Who doesn’t like the classic pana cotta? which is a light selection, always enjoyable, after a rich meal! Today, we use yogurt in our recipe, to give a little more sour taste, and serve with caramelized peaches, which are in season, and ideally surround our pana cotta, with their wonderful aroma and sweet fruity taste! Spend only 10 minutes to prepare it, and let the refrigerator do the rest!
Peach Yoghurt Pana CottaPrint This
- ○ 150 g Strained yogurt
- ○ 150 g milk
- ○ 250 g Cream
- ○ 7 g of gelatin leaves
- ○ 2 ts vanilla extract
- ○ 200 g Sugar (100 g for pana cotta and 100 g for caramelized peaches)
- ○ 1 large peach or 2 small
- ○ juice of half a lemon
- ○ 2 tbs of water
In a bowl place the gelatin leaves with a glass of cold water to soften.
In a saucepan place half the amount of cream, yogurt, milk, vanilla and sugar and heat the ingredients while stirring.
Just before the mixture start to boil, remove the pot from the fire, drain the leaves of gelatin very well and add them to the pot.
Stir well to dissolve. Then add the rest of the cream, mix well and dispense in bowls or glasses.
If you want to obtain the effect of diagonally placed pana cotta, place diagonally each glass in a bowl and put it in the refrigerator in this way to freeze.
Wash the peaches very well and cut them into very thin slices.
In a non-stick cookware, put the sugar (100 grams) and two tablespoons of water and leave them at moderate to high temperature until they become caramel. Then add the peaches and mix with quick moves. Add the lemon juice, leave for a few seconds and remove it from the fire.
At this point, if it is necessary, you can add some water. Allow peaches to cool down.
Serve the pana cotta, accompanied with caramelized peaches!