Mint panna cotta
Gentle refreshing flavour, very versatile, particularly good with fruit purees or with a chocolate sauce.
Ingredients
- 200 ml double cream
- 2-3 tbsp caster sugar
- 1 bunch fresh mint, leaves only
- 300 g Greek yogurt
- 1 sachet powdered gelatin
Method
- Soak gelatin in a little cold water, set aside. In a saucepan, while stirring, heat cream and sugar to boiling point. Reduce heat and add coarsely chopped mint leaves, simmer for 5 minutes, covered. Puree the cream / mint mixture, pass through fine-meshes sieve. Dissolve gelatin and add to mint cream, set aside to cool. Add yogurt, mix well. Refrigerate overnight, serve chilled.