Greek Yoghurt and Nectarines Panna Cotta
A tilted variation of the classic and lovely panna cotta.

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Greek Yoghurt and Nectarines Panna Cotta

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Ingredients

Adjust Servings:
For the panna cotta:
250 ml Cream
125 ml Whole milk
190 g Greek Yoghurt
1 tsp Vanilla extract
60 g Icing sugar
6 g Gelatine
For the coulis:
3 Nectarines
50 g Icing sugar
1 Lemon juice
Cuisine:

Ingredients

  • For the panna cotta:

  • For the coulis:

Directions

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Greek Yoghurt and Nectarines Panna Cotta
Greek Yoghurt and Nectarines Panna Cotta

Amaze your guests with this original take on panna cotta with Greek yoghurt and nectarines! In a short time you can create a ’tilted’ panna cotta.

The panna cotta with Greek yoghurt and nectarines is very easy to prepare. Soak the gelatin in cold water for about 10 minutes. Pour the milk and the cream into a saucepan on low heat and bring it to the boil. Remove from the fire, combine the sifted sugar and mix until it is completely dissolved.

Add the soaked and well-pressed gelatin, the vanilla, and mix until a homogeneous mixture is obtained. Let it cool and incorporate the Greek yoghurt and mix well with a whip.

Pour everything into four glasses that have been arranged, inclined, on as many coffee cups or small bowls and put them in the refrigerator for 4 hours or until the panna cotta is firm.

For the coulis: peel and core the nectarines, put them together with the icing sugar and the lemon juice inside a container with high edges and mix it until it resembles a smoothie.

Pour the nectarine sauce into the glasses once the cooked cream is set.

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