I remember the first time I had panna cotta. It was a summer evening, warm but breezy, and I was visiting a small café in a cozy corner of an Italian village. The dessert came out delicate, creamy, and almost too beautiful to touch. The flavor, light and slightly tangy, was like nothing I’d ever tasted. Fast forward to today, I can say that when I found Jamie Oliver’s Yoghurt Panna Cotta recipe, it felt like rediscovering that exact feeling. His take on this classic dessert brings in the smoothness of traditional panna cotta, but with a lovely twist of tangy yogurt, making it both refreshing and indulgent.
Jamie Oliver’s Yoghurt Panna Cotta Recipe
Jamie Oliver is known for making cooking approachable and full of flavor, and his Yoghurt Panna Cotta is no exception. This version uses Greek yogurt, which adds depth and a little zing, balancing out the sweetness of the cream. The beauty of Jamie’s recipe lies in its simplicity-few ingredients, but the flavors are rich and layered.
When I first tried it, I was skeptical about the combination of yogurt and cream. But, once I had a bite, I couldn’t stop. It was the creamy, velvety texture of the panna cotta, paired with that hint of tang from the yogurt, that made me instantly fall in love.
Ingredients Needed
Here’s what you’ll need to recreate this dish in your own kitchen:
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Gelatin sheets (or powdered gelatin)
These are crucial for setting the panna cotta. The gelatin ensures the dessert holds its shape and remains smooth.
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Whole Milk
Milk adds richness without being overpowering, creating the perfect base for the creamy texture.
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Double Cream (heavy Cream)
This gives that luxurious, smooth mouthfeel. It’s a bit indulgent, but so worth it for the silky result.
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Greek Yogurt
The star of the show! It adds a lovely tanginess that cuts through the richness of the cream, balancing the flavors beautifully.
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Sugar
Just enough to sweeten the dessert without making it overly sugary. It highlights the yogurt’s natural flavor.
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Vanilla Pod Or Extract
A little vanilla can make all the difference in rounding out the taste. It brings a warm, aromatic note.
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Lemon Zest (optional)
A little zest goes a long way in brightening up the flavor. It’s optional but highly recommended.
How To Make Jamie Oliver’s Yoghurt Panna Cotta
Making this panna cotta is surprisingly simple, and it’s one of those recipes where you really get to enjoy the process. Here’s how:
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Prepare The Gelatin
Start by soaking your gelatin in cold water (if using sheets) for about 5 minutes until softened. If you’re using powdered gelatin, sprinkle it over a bit of cold water and let it bloom.
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Heat The Milk And Cream
In a saucepan, gently heat the milk and cream together. Stir frequently until it’s warm (but not boiling). At this stage, add the sugar and vanilla.
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Dissolve The Gelatin
Once the milk and cream are warm, take it off the heat. Add in the soaked gelatin (squeeze out any excess water from the sheets) and stir until completely dissolved.
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Incorporate The Yogurt
Now, let the mixture cool slightly before adding the yogurt. Mix gently to avoid curdling. Add the zest if you’re using it.
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Set The Panna Cotta
Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours, preferably overnight. The panna cotta should be firm to the touch, but still jiggly and creamy when you dig in.
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Serve And Enjoy
Once set, you can serve it as-is or with a drizzle of fruit syrup, fresh berries, or even a touch of honey for an extra sweet finish.
Ingredient Science Spotlight
Each ingredient in this panna cotta plays an essential role, but I want to dive into the science behind some of the key ones:
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Gelatin
Gelatin works by absorbing water and forming a gel-like structure. This is why panna cotta sets beautifully. It traps the liquid in a way that leaves the dessert firm but still smooth. The gelatin doesn’t add any flavor, so you just get the rich, creamy texture it creates.
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Greek Yogurt
Greek yogurt is thickened through the straining process, concentrating the proteins and making it richer than regular yogurt. It also brings a tangy acidity that balances the sweetness from the sugar and cream. The protein in yogurt helps stabilize the mixture, making the panna cotta even more creamy.
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Sugar
Sugar in panna cotta serves more than just a sweetening role. It helps dissolve the gelatin, creating the smooth, non-grainy texture we love in a good panna cotta. It also helps prevent the dessert from becoming too firm, ensuring the creamy consistency.
Expert Tips
Here are a few expert tips to make sure your panna cotta turns out just like Jamie’s:
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Don’t Overheat The Cream And Milk
If you bring the cream and milk to a boil, you risk curdling the mixture. Keep it at a low simmer.
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Let The Panna Cotta Set Fully
Don’t rush the chilling process. The longer you let it set (preferably overnight), the creamier and firmer it will become.
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Use A Vanilla Pod For Extra Flavor
If you have it, a vanilla pod infuses the dessert with a more nuanced, aromatic flavor compared to extract.
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Serve In Different Ways
You can serve this panna cotta in cute jars, as a single large mold, or even as individual portions. The presentation will elevate the dessert!
Recipe Variations
Feel free to play around with this recipe! Here are some fun twists:
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Berry Compote
Top your panna cotta with a homemade berry compote or a simple drizzle of honey and fresh berries for a fresh, vibrant finish.
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Citrus Panna Cotta
Replace the vanilla with citrus zest-orange, lemon, or lime. It adds a refreshing twist that works perfectly for summer.
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Chocolate Panna Cotta
For a richer version, melt some dark chocolate into the cream and milk mixture. This adds depth and a touch of bitterness that complements the sweetness.
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Coffee Infused Panna Cotta
Add a shot of espresso or coffee essence for a slightly more adult twist. The rich coffee flavor pairs wonderfully with the creamy base.
Final Words
Jamie’s Yoghurt Panna Cotta is a game-changer. It’s simple yet elegant, and it’s something that’ll impress at any gathering. Whether you’re treating yourself or serving it at a dinner party, this recipe never disappoints. I love that it’s both indulgent and refreshing at the same time, which is rare for a dessert.
FAQs
How Do I Make Jamie Oliver’s Yoghurt Panna Cotta?
To make Jamie Oliver’s yoghurt panna cotta, you’ll need cream, milk, gelatine, and natural yogurt. You heat the cream and milk, dissolve the gelatine, and mix everything together before letting it set in the fridge.
Can I Use Non-dairy Alternatives For The Panna Cotta?
Yes! You can substitute the cream and milk with coconut milk or almond milk. Just make sure to use a non-dairy gelatine alternative like agar-agar.
How Long Should I Let The Panna Cotta Set?
Let the panna cotta set for at least 4 hours in the fridge, but overnight works best for a firmer texture.