Yogurt Panna Cotta with Peach Gelatin

Here is the recipe for a delicious yogurt panna cotta with peach gelatin. Panna cotta is a typically Italian spoon dessert, but this yogurt version with the addition of a fresh peach gelatin is a lighter and fruitier variant.

Ingredients

• 250 ml fresh liquid cream
• 250 g Greek yogurt (or plain white yogurt)
• 70 g granulated sugar
• 8 g sheet gelatin (fish glue) or 1 sachet of powdered gelatin
• 1 teaspoon vanilla extract (or the seeds of 1 vanilla pod)
• 2 ripe peaches

For the peach gelatin:

• 200 ml water
• 100 g granulated sugar
• 1 ripe peach (or the equivalent of natural peach juice)
• 4 g sheet gelatin (fish glue)

Preparation

1. Start by soaking the gelatin in a bowl with cold water for about 10 minutes to hydrate it.
2. Heat the liquid cream with the sugar and vanilla in a saucepan until the sugar has completely dissolved. It is not necessary to boil the cream, but it must be very hot.
3. Squeeze the gelatin and add it to the hot cream, stirring well until completely dissolved.
4. Let the mixture cool slightly for a few minutes, then incorporate the yogurt, stirring gently to avoid lumps.
5. Pour the mixture into molds or dessert glasses and let it cool. Then, place them in the refrigerator for at least 4 hours, or until the panna cotta has set well.

For the peach gelatin: 6. While the panna cotta cools, prepare the peach gelatin. Soak 4 g of gelatin in cold water for about 10 minutes. 7. In another saucepan, bring the water with the sugar and the peach cut into pieces to a boil until a slightly thick syrup forms. 8. Blend the syrup with the peach to create a homogeneous mixture and strain it through a sieve to remove lumps and skins. 9. Reheat the mixture if necessary, squeeze the hydrated gelatin and add it to the hot syrup, stirring until completely dissolved. 10. Let it cool slightly and then pour the peach gelatin over the now set panna cotta.

11. Place back in the refrigerator and let the gelatin set for at least 2 hours.

Trivia

The panna cotta, which literally means “cooked cream”, finds its origins in Piedmont at the beginning of the 20th century. It is a versatile dessert that offers many possibilities for variations, both in the flavor of the cream and in the type of topping or gelatin, allowing the dessert to be adapted to the seasons and personal tastes. The yogurt panna cotta with peach gelatin is a summer and refreshing version of this Italian classic.