Traditional panna cotta is loaded with sugar and cream. These are a much healthier option made with milk and yoghurt, and sweetened with a little maple syrup. Don’t be fooled by their fanciness – they are honestly one of the simplest desserts to make. If you want to make a sugar-free version, simply omit the maple syrup.
Ingredients (Makes 8)
340ml (11½ fl oz/1 1/3 cups) milk
2 tablespoons maple syrup (optional – omit for baby’s serve)
3 teaspoons powdered gelatine
600g (1lb 5oz) Greek-style or plain yoghurt
1 teaspoon natural vanilla extract fresh mango, peeled, stone removed and flesh sliced, to serve
For the mango purée
1–2 mangoes, peeled and stones removed
1 tablespoon maple syrup (optional – omit for baby’s serve)
To make the mango purée, place the mango and maple syrup in a food processor and process until smooth. Refrigerate until needed.
To make the panna cotta, place the milk and maple syrup in a saucepan over low heat. Heat gently for about 6 minutes, stirring occasionally until hot but not quite simmering, do not allow to boil.
Remove from the heat and sprinkle in the gelatine. Whisk until the gelatine dissolves, then set aside for 10 minutes to cool.
Place the yoghurt and vanilla in a large bowl and stir to combine.
Slowly strain the milk mixture into the yoghurt mixture and stir well. Pour the mixture into eight 125 ml (4 fl oz/1/2 cup) moulds and refrigerate for at least 3 hours, or until set.
To serve, run a small knife or spatula around the side of each mould and turn out the panna cotta onto serving plates. Serve with fresh mango and a drizzle of mango purée.
Cooking for a baby? Leave out the maple syrup for your baby's serve. Simply serve as is with the mango purée, mashing the panna cotta a little if needed.
Cooking for a toddler? Serve as is.
Recipe taken from Something For Everyone by Louise Fulton Keats (Hardie Grant, £20).
Photography by Ben Dearnley
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