Yogurt Panna Cotta with Popcorn and Dried Apricots

Yogurt panna cotta

Preparation

  • Prep: 25 mins
  • Cook: 195 mins
  • Total: 220 mins
  • Yield: 6 servings
  • Cooking Method: Chilling
  • Recipe Cuisine: Italian

Ingredients

  • 2 1/2 gelatin leaves
  • 175grams Cream
  • 175 grams Full-Fat Milk %3
  • 150 gramssugar
  • 350 grams Low Fat Seven Yogurt
  • 100 grams dried apricots (halved)
  • 1cinnamon stick
  • 300 milliliterswater
  • 1/2 tablespoon oil
  • 50 grams popcorn
  • 25 grams Sweet Butter (melted)

This amazing summer Yogurt Panna Cotta is an elegantly smooth, creamy dessert. It’s the perfect make-ahead dinner party dessert. You can also enjoy it for breakfast, or even as a midday snack, and because of using low-fat yogurt, you’ll never feel guilty. It feels supremely light.

Its creamy texture melts on your tongue. Moreover, this cool Yogurt Panna Cotta pairs perfectly with popcorn and flavored apricots. Be sure there is an unlimited number of flavors you can use to create a new version every time you make it.

Instructions

Step 1

It would be best if you soaked the dried apricots the day before. In order to do that, mix the apricots with 300 milliliters of water, cinnamon, and 50 grams of sugar and leave to soak.

Step 2

For making the Panna Cotta, soak the gelatin leaves in a bowl with cold water for 5 minutes. Meanwhile, heat the Full-Fat Milk %3, sugar, and Cream together over low heat. Stir until the liquid is steaming but not boiling. Squeeze out the gelatin, then stir into the hot mixture to melt.

Pour the prepared creamy mixture through a sieve into a large bowl. Add the Low-Fat Seven Yogurt and mix it until well combined, then pour into six serving bowls or ramekins. Put them into the fridge and Chill for 3-4 hours or overnight.

Step 3

The next day, simmer the prepared apricot mix in a pan until the water is reduced and the apricots become soft and sticky. Leave to cool at room temperature.

Step 4

To make a tasty popcorn, pour the oil into a pot. Warm it over medium-high heat. When hot, add the corn and cover the pot with the lid. Hold the pot’s handle and lid, and shake it slowly. The popcorn will soon begin popping. When the popping settles down in between pops, remove from the heat, remove the lid, and pour the popcorn into a big bowl. Sprinkle with melted Sweet Butter and season with salt to taste.

Step 5

To serve your dessert, put the apricots on top of the Panna Cotta and garnish with some tasty popcorn. Now it’s time to taste your homemade delicious Yogurt Panna Cotta.

Cooking Notes

Please consider when you are making popcorn, don’t overheat. It’s too easy to burn oil at high temperatures, and your popcorn is going to taste burnt.

You can store the Leftover Yogurt Panna Cotta in the refrigerator for up to 3 days.

You can top and decorate your Yogurt Panna Cotta dessert with fruit, jam, grated chocolate, caramel sauce, nuts, or honey.

Be careful to add the yogurt after your milk becomes warm, so it doesn’t break down at all.

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