In contrast to the technique of taking a picture of a glass container, I find the technique of making a panna cotta straightforward. The only trick is to decide on the appropriate amount of gelatine: too little, and it will not set; too much, and you will feel like you are chewing rubber. For the gelatine I have, the instructions are to use 6 leaves to gel 0.5 L of liquid. In the recipe below, there is about 0.5 L of liquid ingredients, but the yogurt is a bit thicker, so I decided to use 5 leaves of gelatine. I liked the results, and I think I could have used even less gelatine.
I found this recipe in a cookbook I return to often: How to be a better cook by Lorraine Pascale. Instead of the jelly that she recommended (and that looks too cool for school), I made a forest fruit sauce, as I think this classic combination needs no alternative.
Yogurt and vanilla panna cotta
5 leaves of gelatine
100 mL double cream
100 mL whole milk
100 g caster sugar
seeds of one vanilla pod (save the pod for the forest fruit sauce)
300 g Greek yogurt
Forest fruit sauce
250 g frozen forest fruit
50 g sugar
a splash of water
emptied vanilla pod
For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for 5 minutes.
Place the double cream, milk, sugar, and vanilla seeds into a small pan and heat gently until the sugar dissolves and the mixture is piping hot. Remove from heat and cool slightly.
Squeeze out the water from the gelatine and dissolve it in the creamy mixture. Leave until it is room temperature. Add yogurt and distribute among 4 to 6 glasses. Put in the fridge to set.
For the forest fruit sauce, mix all the ingredients in a small pot and bring to boil. Let it simmer for about 10 to 15 minutes, until the sauce has reduced. Cool.
When ready to serve, put a few tablespoons of the forest fruit sauce on the panna cotta.