Preperation time 10 mins, Plus setting time
This healthy version of pannacotta uses milk and yoghurt and no cream, with the yoghurt adding the creamy element. It takes 5 minutes to prepare and a couple of hours to set. Making a simple but impressive dessert. The apricots component takes only a few minutes to prepare and you can substitute another seasonal fruit.
400ml full cream milk
200ml Barambah vanilla yoghurt (you can substitute another yoghurt but the Barambah one works well as it is not too thick and blends easily with the milk)
1/4 cup caster sugar
2 titanium strength gelatine leaves (if using gold strength leaves you will need to adjust quantity)
6 apricots halved
2 tspns butter
4 tspns brown sugar
A couple of good squeezes of orange juice
Bring milk and sugar to the boil in a small saucepan, stirring briefly to dissolve sugar. Meanwhile soak gelatine leaves in cold water. Remove milk mixture from heat. Squeeze softened gelatine leaves and whisk into milk mixture. Cool to room temperature, you can speed this step up by placing milk mixture in the freezer for approx 10 mins. Whisk in yoghurt then pour into greased moulds or small glasses.
Apricots can be served hot, warm or cold. To prepare apricots. Heat a frypan over medium heat. Add butter then apricots and then sprinkle sugar over and a couple of good squeezes of fresh orange juice. Fry apricots on each side for a couple of minutes until lightly browned and caramalised.
To remove pannacotta from glass or moulds pull one corner of the pannacotta away from the side gently, then upturn on a plate or bowl. Serve pannacotta with apricots on the side and a little mint.