Yoghurt Panna Cotta with Bruilee Ganache

Khanh Ong

Ingredients:

  • 1 tbsp powdered gelatin
  • 2 1⁄2 tbsp water
  • 1 1⁄2 cup heavy cream
  • 1⁄2 cup of sugar
  • 1 vanilla bean
  • 1 1⁄2 cup greek yoghurt
  • A pinch of salt

Garnish

  • 2 figs
  • caster sugar for sprinkling
  • 50g toasted walnuts

Method:

  1. Sprinkle the gelatin over the water in a small bowl
  2. In a pot add 1⁄2 cream, sugar and the seeds inside the vanilla bean
  3. Bring to a simmer and then take off the heat do not let it boil.
  4. Add in the gelatin and let it dissolve
  5. Combine the leftover cream and yoghurt then slowly combine the vanilla bean mixture with a pinch of salt
  6. Pour into 6 dariole moulds and leave to set for 30 minutes
  7. Run a shape knife along mould just before serving to turn it out onto a dish

Garnish:

  1. sprinkle the figs cut in half with sugar and run a blow torch over it to caramelise

Similar Recipes

Peanut Caramel Chocolate Tart

Peanut Caramel Chocolate Tart

Ingredients: Base2 packets of Oreos¼ cup + 1 tbsp of melted butter1 pinch of saltFilling½ cup butter meltedCup brown sugar1 can condensed milk¼ cup of cream1 tsp salt1 cup crunchy peanut butter (or smooth)Topping150g milk chocolate chips50ml cream2 tbsp smooth peanut...

Lime and Yoghurt Syrup Cake

Lime and Yoghurt Syrup Cake

Join Khanh Ong as he creates his Lime & Yoghurt Syrup Cake recipe. Tune in to The Market kitchen each weekday on Channel 10.

Apple Baked Pie

Apple Baked Pie

Join Elena Duggan as she creates her Apple Baked Pie Recipe. Tune in to The Market kitchen each weekday on Channel 10.

Sticky Date Pudding

Sticky Date Pudding

Join Elena Duggan as she creates her Sticky Date Pudding recipe. Tune in to The Market kitchen each weekday on Channel 10.

Mango Lassi Parfait

Mango Lassi Parfait

Join Elena Duggan as she creates her Mango Lassi Parfait recipe. Tune in to The Market kitchen each weekday on Channel 10.

Print Friendly, PDF & Email