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:

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

Garnish:

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

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