Yoghurt and Afrikoa white chocolate Pannacotta

Written By Adrian Hadlow

This is the perfect make-ahead-of-time pudding. You can set several in the fridge the night before your dinner, lunch or just to have in the fridge for a few days for snacking.

They are light, and the portions are moderate, but you can be take them up a notch just by adding a different sauce or crumble and even a hot chocolate sauce!

The beauty of a panna cotta has to be its sublime texture - light, creamy, wobbly and offset by a crunch of any kind, honeycomb, toasted nuts or even some crushed biscuits.

Yoghurt and Afrikoa white chocolate panna cotta

Makes 4-5 pannacottas

Ingredients:

  • 1 cup of good-quality full-fat yoghurt

  • 1 cup cream

  • 4g gelatine

  • fresh vanilla x 1 pod

  • 100g good quality white chocolate (We use Afrikoa)

  • 1/2 tsp salt

  • 1/4 cup white sugar

  • 2 tsp water

  • cardamom pods x 2

Method:

  • Get your moulds of choice ready. You can use ramekins, metal dariole moulds from a baking store or even plastic cups.

  • Put the chocolate in a heatproof bowl, with a strainer set over it

  • Heat the cream in a pot until it’s lightly steaming, then add your sugar, vanilla, salt, and cardamom pods and allow to steep for about 10 minutes. The flavours will infuse into the cream.

  • Pour the still-warm cream mixture through a strainer onto the chocolate and mix until the chocolate is melted

  • Add the yoghurt and mix thoroughly with a whisk.

  • Pour the pannacotta mix into your moulds and allow it to cool to room temperature before setting it in the fridge for at least 4 hours until set or overnight to be sure.

To serve:

Boil some water and our it into a bowl deep enough to dip one of your moulds into.

Sit the mould in the hot water, taking care not to get water into your pannacotta and keep your fingers out of the hot water!

Within seconds, the panna cotta should look like it is melting and coming away from the sides.

Take the pannacotta mould out of the water, wipe with a dry cloth, then tip it out into your serving bowls.

You can also place the bowl upside down on the mould, then flip both around if you have heated your mould too much and it’s a bit slippery.

Spoon over berry compote and crumble honeycomb over the top. Finish with a few petals of lavender.

Adrian Hadlow
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