Or yogurt panna cotta if by some miracle you’re reading this in America. Let’s just hope you’re not Italian, as this doesn’t contain cream so presumably doesn’t even count as panna cotta? ANYWAY. This is very nice for breakfast or dessert (all the best foods are) and uses wonderfully few ingredients:
This recipe (from Smitten Kitchen) takes hardly any time to put together but needs at least 4 hours to set, if not overnight.
2 tablespoons water
2 tablespoons lemon juice
4 sheets leaf gelatin
460 g plain whole-milk Greek yoghurt
475 ml milk
Honey & berries to serve
1. In a small bowl, mix lemon juice and water then add the gelatin, cut into strips. Leave to one side until they’ve gone all gloopy.
2. Whisk together the yoghurt and half the milk in a large bowl. In a small saucepan, heat the remaining milk and the sugar until simmering. Add the gelatin and its liquid, and stir to dissolve. Whisk this into the yoghurt mixture.
3. Decant into small glasses – you can get away with eating more of this than usual panna cotta as it’s not so rich so I’d go for 6. Chill in the fridge for at least 4 hours.
4. When ready to serve, drizzle with honey and top with berries.
5. Eat the remainder for breakfast.