Yoghurt Panna Cotta

By Matt Binney - Former Sous Chef, Locale Restaurant
Feature recipe for September 2015

Serves 10

Panna Cotta

  • 325ml milk
  • 300ml cream
  • 1½ vanilla beans
  • 160g sugar
  • 4½ sheets gelatine
  • 375g natural yoghurt
  • Soften the gelatine in ice water.

Combine the milk, cream, vanilla bean and sugar and heat gently to dissolve the sugar, do not simmer or boil.
Remove from the heat and add the gelatine. Pass through a fine sieve into a bowl set over ice. Allow the mix to cool before adding the yoghurt and mix until smooth. If the cream is too hot the yoghurt will curdle.
Pour the mix into the moulds and set in the fridge overnight.

Lemon Curd

  • 450ml cream
  • 50ml lemon juice
  • zest of 1 lemon
  • 1 vanilla bean
  • 5 egg yolks
  • 125g sugar
  • 15g custard powder

In a small pot, heat cream, lemon juice, zest and vanilla. In a bowl, add the egg yolks, sugar and custard powder. Whisk until the sugar is dissolved. Add the hot cream and strain back into the pot. Bring up to the boil over low heat, whisking constantly. Once the curd has come to the boil, cook for a further 2 minutes and then pour into a tray to cool. Press cling film onto the surface so a skin doesn’t form and place into the fridge.

Noble One Jellies

  • 375ml Noble One Botrytis Semillon
  • 2 leaves gelatine

Soften the gelatine in ice water. Bring the Noble One to the boil and reduce to about 280ml. Whisk in the softened gelatine. Pour into a shallow tray and place in the fridge to set. To finish, gently remove the panna cotta from their moulds onto a plate. Pipe on the lemon curd and small scoops of the Noble One jelly. Finish off with a light biscuit crumble or garnish of your choice. 

Enjoy with Noble One Botrytis Semillon - A rich blend of stone fruits and citrus reveals loads of power, with sweet vanillin oak and spiciness adding to this lush and decadent wine.

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