Yogurt – Plum Panna Cotta

Approximately 500 g plums (150 ml plum juice)
2 sheets of gelatine
1 tablespoon caster sugar

400 ml heavy cream
50 g Greek yogurt
50 g caster sugar
2 sheets of gelatine
zest of a lemon
pinch of cinnamon

Prep.time: 20 minutes

Cooling time: min. 4-5 hours, better overnight

You’ll need: Juicer, Flexi Beater

1. Halve plums and remove the stones
2. Attach juicer to Cooking Chef and juice the plums.
3. Soak 4 sheets of gelatine in cold water.
4. Attach the Flexi Beater to Cooking Chef, set the temperature to 100 ° C and bring the plum juice to a boil.
5. Pour the juice into a bowl and dissolve 2 sheets of gelatine in it.
6. Add cream, sugar, lemon zest and cinnamon in the mixing bowl. Set temperature at 100 C and simmer for about 5 minutes. Dissolve the remaining 2 sheets of gelatine in the cream.
7. Let the cream cool down a bit then mix in the yogurt and plum juice.
8. Fill cream into the molds, cover with cling film refrigerate for at least 4-5 hours, better overnight.
9. Dip the molds in hot water, loosen panna cotta with a sharp knife from the edge of the mold and turn out panna cotta onto a serving plate.

Baked in partnership with Kenwood Switzerland

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