Made this Panna Cotta for an aftermeal dessert. Yogurt is used in place of fresh cream for this panna cotta. Not filling at all, very light and it has the melt-in-your-mouth feeling. Very simple too! I did this in 10mins! But I'm really quick so maybe you migth take a lil' longer....
Recipe adapted from Baking Bites:
1 1/2 cups Vanilla flavoured yogurt (Original recipe called for Greek Yogurt)
1/2 cup buttermilk (I place 2 tsp of lemon juice in a 1/2 cup capacity and fill it up with milk to the brim. I then set it aside for about 15mins for it to curdle)
1 1/4 tsp gelatin (I use 1 1/2 tsp)
2 tbsp water (I use 3 tbsp)
2 tbsp sugar
1/2 tsp vanilla extract (I omitted this one since my yogurt is already flavoured with vanilla)
Whisk together yogurt and buttermilk.
In another microwavable bowl, combine gelatine and water and let it bloom for 5mins. Then, microwave on HIGH for 45secs. Repeat if some gelatine did not fully dissolve.
Stir in sugar and vanilla essence (if using) into the hot mixture and stir until al sugar dissolve.
Cool the gelatine mixture slightly and whisk it into the yogurt mixture until well combined.
Divide the mixture into 6 lightly greased medium sized muffin holes and refrigerate until dinner time (at least 3 hours). I chill it for 5 hours.
To unmould, dip ramekins in very hot water for about 5secs and invert onto a baking paper. Gently scoop each panna cotta with spatula and placed it on individual plates brushed with strawberry preserves.
Serve with extra strawberries!