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A simple to make, no fuss recipe to prepare a delightful panna cotta with yoghurt and a blueberry and basil sauce topping.<\/p>\n
You need not many ingredients to prepare it and the results will be totally brilliant.<\/p>\n
Ingredients <\/em>(serves 4) 125 gr blackberries Preparation<\/em>: 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.<\/p>\n Serve with the blueberry and basil sauce on top.
\n125 ml fresh cream
\n125 ml milk + 4 tablespoons
\n4 gr di gelatine
\n60 gr powdered sugar
\n190 gr greek yogurt
\nzest of half a lemon + 2 tablespoons of juice<\/p>\n
\n1 tablespoon powdered sugar
\nJuice of half a lemon
\n1 teaspoon vanilla extract
\n2 basil leaves <\/p>\n
\nLet the gelatine soak in cold water \u2013 minimum time depending on the instructions on the gelatine case.
\nPour the milk into a small casserole with the fresh cream and bring it to simmering point.
\nTake it off the stove and add the powdered sugar; stir well to prevent lumps.
\nThen add the zest and the lemon juice, stir and let it sit to cool down.
\nWhen lukewarm add the greek yogurt and stir well again.
\nLastly, squeeze the gelatine, put in it a small pan with a couple of tablespoons of yogurt, and just after it\u2019s 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.<\/p>\n
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