Yoghurt Pannacotta
COURSE
DIFFICULTY
BUDGET
PREPARATION TIME
COOKING TIME
SERVES
INGREDIENTS
375ml cream
115g caster sugar
1 vanilla pod
˝ sachet gelatine
500g yoghurt
METHOD
Warm cream, sugar and just under boil with vanilla seeds. Add gelatine stirring to dissolve (sprinkle over hot water). Add yoghurt, whisking til smooth. Chill and serve with poached fruits
RECIPES
Starters
Mains
Desserts
ARCHIVE
Pumpkin soup with fresh mint oil Ratatouille Saffron-infused leeksA British sort of paellaA salad of new potatoes and pickled fishAlmost Spring sunken SouffléAsparagus, prosciutto and egg pizzaBroad bean pilafButterflied leg of lamb with lemon rind and thyme and pimenton dulceCrab and saffron tartEasy Cucumber Salad Elderflower cordialGrilled chorizo and plantain saladLamb steaks with a coriander and mint salsaMackerel escabecheMackerel rillettes with char-grilled spring onionsNew potato saladRhubarb FoolRoast Pork Belly with FennelTarragon and mustard rabbit (also works with chicken or guinea fowl) Warm salad of roast Jerusalem artichokes, chicory, walnuts and gorgonzola dressingYoghurt Pannacotta