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.

panna cotta

Ingredients

  • 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

Method

  1. Put 4 tablespoons of water and 2.5 teaspoons of unflavoured gelatine in a cup and set aside. 
  2. In a large KitchenAid bowl, mix together the yogurt and 1 cup of cream. 
  3. 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. 
  4. Stir this into the yogurt mixture. 
  5. 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.)
  6. 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.

Strawberry Soup

Ingredients

  • 500g frozen strawberries (defrosted)
  • 80g castor sugar and fresh lemon juice to taste

Method

  1. The night before, add the strawberries and castor sugar to a freezer bag and put in your fridge.  
  2. Just before serving, strain the liquid through a sieve (I only use the strained liquid).
  3. Add freshly squeezed lemon juice to taste (± two tablespoons).
  4. Serve with mango, raspberries, Easter muesli nest with a drizzle of honey and thyme.