This light version of panna cotta replaces some of the cream with Greek yogurt, reducing the fat and adding protein. The red fruit compote provides vegetable compounds and a perfect acid contrast to the creamy sweetness of the panna cotta.
Mediterranean
Yogurt panna cotta with red fruit compote
Light Italian panna cotta of Greek yogurt with red fruit compote. Creamy dessert with less fat and more protein than the classic version.
- Spain
- Dessert
- Light
- easy
- lactosa
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 6 g
- Fiber 1.5 g
- Carbohydrates 18 g
- Fat 14 g
- Sodium 60 mg
Story behind the dish
Preparation
Yogurt panna cotta with red fruit compote is a preparation from Spain with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 ml of whipping cream.
- Have ready: 200 g of Greek yogurt.
- Have ready: 60 g of sugar.
- Have ready: 1 vanilla bean.
- Have ready: 3 sheets of gelatin (or 6 g of gelatin powder).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the gelatin in cold water for 5 minutes.
Soak the gelatin in cold water for 5 minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat the cream with the sugar and vanilla without boiling
Heat the cream with the sugar and vanilla without boiling. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dissolve the drained gelatin in the hot cream
Dissolve the drained gelatin in the hot cream. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Let cool to 40°C; Add the Greek yogurt and mix well.
Let cool to 40°C; Add the Greek yogurt and mix well. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour into individual molds; refrigerate for at least 4 hours
Pour into individual molds; Refrigerate for at least 4 hours. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the compote: cook the red fruits with sugar and lemon for 10 min
For the compote: cook the red fruits with sugar and lemon for 10 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Unmold the panna cotta and cover with the cold compote
Unmold the panna cotta and cover with the cold compote. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Let cool completely before cutting or unmolding; the structure settles with rest.
- Serve in moderate portions and accompany with fresh salad for a balanced menu.
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