Yogurt Panna Cotta with Strawberry Jam
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Yogurt Panna Cotta with Strawberry Jam is an easy and great recipe for getting out of yogurt daily breakfast routine.
Considering the benefits of eating yogurt for promoting a healthy diet and regulating bowel movements, I have been eating Homemade Yogurt for breakfast these few days. I usually eat yogurt as it is with a sprinkle of granola and fruits or blend it into fruit smoothies. Until lately, I found myself getting bored with my yogurt routine and decided to make a simple yogurt breakfast alternative, Yogurt Panna Cotta with Strawberry Jam.
It tastes like sweet and creamy yogurt with a silky and jelly-like texture. I pair the Yogurt Panna Cotta with my Homemade Strawberry Jam to give a surprising tang to the panna cotta.
What Is Panna Cotta?
I am quite surprised to find most of my friends are not familiar with the name panna cotta. Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. Panna Cotta never contains egg and is basically a softly set pudding, made with cream, sugar, and gelatin. If we translate Panna Cotta to English, it literally means cooked cream. The perfect panna cotta is not only soft and silky smooth but also firm. It quivers a little when you touch it. I prefer panna cotta rather than another type of puddings because panna cotta is remarkably creamy and light. It will slowly melt in your mouth as panna cotta disintegrates when encounters heat from your body temperature.
To introduce gelatin, gelatin is basically clear and flavorless collagen obtained from the bones, hides, and connective tissues of animals. It is commonly used to thicken or solidify food products. The gelatin used for culinary purposes is usually sold in sheets, granules, or powder. Because gelatin is made from animal collagen, it is not suitable for vegetarian diets. Gelatin in panna cotta is a fast source of protein, which helps lowering appetite hormones and fill the stomach. The collagen is also great to improve skin health, strong bones, and digestion. That is why I thought the idea of incorporating yogurt into panna cotta was a great option for breakfast.
Cooking With Yogurt
As either homemade or store-bought yogurt may taste different from each other, make sure to choose the one you like. Yogurt as the main ingredient will greatly affect the whole taste of panna cotta. For my preference, I like my yogurt tangy and thick to make my panna cotta richer and creamier.
Yogurt is fermented milk with bacteria or known as yogurt cultures, which gives yogurt thick texture and tart flavor. Most people like to eat yogurt as it is as the best nutritional value is maintained when you avoid killing the live bacteria and destroying the enzymes. Make sure to add yogurt when the cream mixture is warm enough to touch. Heating yogurt on high heat exposure will kill the friendly bacteria and you will lose the benefit of eating yogurt.
Ingredients
- 1 1/2 cups (360 ml) heavy whipping cream
- 1/4 cup (50 gr) granulated sugar
- 2 sheets gelatin
- 3/4 cup (200 gr) plain full fat yogurt
- 1 tsp vanilla extract
- Homemade Strawberry Jam
Instructions
- If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil. Otherwise, you can leave them uncoated.
- In a small bowl, soak the gelatin sheets in cold water until soft. Set aside.
- Place heavy cream and granulated sugar in a small saucepan over medium heat and cook until just simmer (do not boil).
- Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted.
- Let the mixture cool until it is warm when touched. Gently whisk in the yogurt and vanilla extract into the cream mixture.
- Pour the mixture evenly among the prepared moulds. Refrigerate until set for at least 4 hours.
- Serve with strawberry jam on top.
