YOGHURT PANNA COTTA WITH STRAWBERRY SOUP
For our JAN | KitchenAid Easter Giveaway, Hanlie Green entered this beautiful breakfast starter, which immediately embodied my own approach to any dish - a feast for the eye, simply sublime and photographs well. Congratulations, Hanlie! JHx
recipe and photographs by hanlie green
I treated the girls from the Elgin Cooking Club to an early Easter Breakfast this year. This was our Breakfast Starter. The recipe evolved from the most beautiful flat glass moulds I bought from my favourite breakfast spot in Somerset West called, Pajamas & Jam.
- 4 tablespoons water
- 2.5 teaspoons unflavoured gelatine
- 2 cups plain Greek yogurt
- 1 cup cream
- 1 cup milk
- ¼ cup castor sugar
- 2 tablespoons lemon juice
- Put 4 tablespoons of water and 2.5 teaspoons of unflavoured gelatine in a cup and set aside.
- In a large KitchenAid bowl, mix together the yogurt and 1 cup of cream.
- In a small saucepan, heat 1 cup of milk until it starts to simmer, take off the heat and stir in the gelatine mixture until dissolved.
- Stir this into the yogurt mixture.
- Stir in the lemon juice and pour into your moulds, scraping every little morsel out with your KitchenAid silicone spatula. (I did not grease the moulds.)
- To release the panna cotta from the mould, dip the bottom of the glass mould in boiling water for a couple of seconds and turn it around on a plate.
- 500g frozen strawberries (defrosted)
- 80g castor sugar and fresh lemon juice to taste
- The night before, add the strawberries and castor sugar to a freezer bag and put in your fridge.
- Just before serving, strain the liquid through a sieve (I only use the strained liquid).
- Add freshly squeezed lemon juice to taste (± two tablespoons).
- Serve with mango, raspberries, Easter muesli nest with a drizzle of honey and thyme.