My boyfriend has rightfully earned the name "flan monster" or flanmonster because he once hosted a dinner for four and made an 8 person sized flan. After we all ate one slice each, he then proceeded to eat the rest of the entire flan sealing his unofficial nickname forever.
Since he got a promotion, I thought I'd make him an extra special dessert: panna cotta. I, like many other Americans, grew up on jello. Jello was, and still is, strangely refreshing. Chewing on those red flavored slices fresh from the fridge was a summer past time.
My sister made a panna cotta for Christmas with a lovely carmel sauce. After having scanned a restaurant menu, the words yoghurt panna cotta caught my eye. A new spin on a classic. I was a little dubious though since the favored desserts of my boyfriend are all egg based and panna cotta is not, but I thought I'd try something new.
Remember that stovetop raspberry jam? It's the perfect sauce for a yoghurt panna cotta. There's a lot of yoghurt mousse action going on here in Stockholm. Yoghurt panna cotta is similar, just less airy. Yoghurt gelato is also one of my favorites. It's that yoghurty tang that works so well, perfectly complementing fruit.
I had intended to make this for a dinner, but then found out that panna cotta takes a minimum of 8 hours to set, but, like jello, making panna cotta is one of those quick mix it together and forget it dishes. Low maintenance, and elegant!
Yoghurt Panna Cotta
2 teaspoons unflavored gelatin
2 cup turkish/greek yoghurt
1/2 cup heavy cream
1/2 cup whole milk
1/8 teaspoon salt
In a saucepan dissolve the gelatin in the heavy cream, then heat over low heat and stir together with milk, and salt. Add gelatin/cream/milk mixture to the yoghurt beating well with a whisk. Pour into forms and refrigerate for 8 hours or over night.
It's cool, creamy, and voluptuous.