Yogurt panna cotta with blueberries and basil sauce

Yogurt panna cotta with blueberries and basil sauce

For summer nights or for picnics alike, a light and flavourful panna cotta with yoghurt and a blueberry and basil sauce topping is the ultimate dessert.

A simple to make, no fuss recipe to prepare a delightful panna cotta with yoghurt and a blueberry and basil sauce topping.

You need not many ingredients to prepare it and the results will be totally brilliant.

Ingredients (serves 4)
125 ml fresh cream
125 ml milk + 4 tablespoons
4 gr di gelatine
60 gr powdered sugar
190 gr greek yogurt
zest of half a lemon + 2 tablespoons of juice

125 gr blackberries
1 tablespoon powdered sugar
Juice of half a lemon
1 teaspoon vanilla extract
2 basil leaves

Let the gelatine soak in cold water – minimum time depending on the instructions on the gelatine case.
Pour the milk into a small casserole with the fresh cream and bring it to simmering point.
Take it off the stove and add the powdered sugar; stir well to prevent lumps.
Then add the zest and the lemon juice, stir and let it sit to cool down.
When lukewarm add the greek yogurt and stir well again.
Lastly, squeeze the gelatine, put in it a small pan with a couple of tablespoons of yogurt, and just after it’s melted pour it into the cream. Mix well and then pour the cream with the yogurt in glasses or other moulds of your choice and let it sit into the fridge for at least 4 hours. I let it cool well overnight, and it worked just perfectly.

Passing on to the sauce, wash the blueberries and put them into a small casserole with the powdered sugar and the lemon juice, the vanilla extract and the basil leaves. Let it cook gently for a while, softly squeezing the blueberries when they start getting creamy. Let it on the stove until a thick syrupy sauce forms. Then remove the basil leaves and let it cool down.

Serve with the blueberry and basil sauce on top.

(Italiano) Mini plumcake al limone e lavanda

(Italiano) Mini plumcake al limone e lavanda

There are two flavours that put together remind me of the summer, and they are lemon and lavender. I used the flowers of this plan on various occasions, but the combination I prefer is with lemon, and in fact I have used it time and again.
To be true, any excuse to open the envelope containing the lavender buds, and be surrounded by the memories of a summer in the South of France, with lavender fields as far as the eye can see, the light blue sea and a pair of espadrilles that I consumed as much as I walked around!
I returned to France several times, for work mostly. But more than Paris or the north, it is the South of France the place I remember more fondly.

I let myself inspire by lavender fields to realise these mini pound cakes with lemon and lavender, a classic combination, that are so easy and quick that we can name it the last minute recipe. If you realise you’ve run out of breakfast stuff, this is the recipe that’s gonna save your day!

The basic recipe can be adapted to almost any combination of flavours according to the season. For the end of spring, lemon and lavender are just perfect.

170 gr baking flour
40 gr rice starch (or another starch)
100 gr sugar
8 gr baking powder
2 medium range eggs
40 ml lemon juice
Zest of a lemon
60 ml sunflower oil (or any other vegetable oil)
1 teaspoon of lavender buds (edible)

Sift the flour and the starch with the baking powder and set aside.

In another bowl, beat the eggs with the sugar until they are very fluffy and pale. It’s going to take about ten minutes, depending on your mixer.

After that, incorporate the flour and the oil (alternating them) with the help of a spatula. Keep on until both ingredients have all been amalgamated.

Them, pour in the lemon juice, the lavender buds and the zest of the lemon. If you see that the batter is too thick, add some more lemon juice, or a few drops of water.

The batter must be quite firm, but slightly soft as well.

Fill in the mini pound cake moulds for something more than a half of their volume, but please pay attention that they’re not overstuffed and we dn’t want them to overflow.

Preheat the oven at 180 degrees, and when it reaches temperature bake the mini pound cakes for about 25 minutes. I sprinkled some granulated sugar on to for a more breakfast feel, but you can do without it as well.

Let the mini pound cakes cool on a rack