Yogurt panna cotta

Ingredients for 4 servings:

• 180 g vanilla yogurt
• 180 g natural yogurt
• 250 ml milk
• 50 g sugar
• 3 sheets of gelatin
• 1 lime(s)
• 2 passion fruit(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

light alternative to traditional panna cotta

Wash the lime thoroughly, grate the zest, and squeeze out 1 tablespoon of the juice. Mix both with the vanilla yogurt and the natural yogurt. Soak the gelatine leaves in cold water. Place the milk and sugar in a saucepan, dissolve the sugar, and heat gently; do not let it boil. Dissolve the gelatine in the milk and let it cool slightly. Gradually stir in the yogurt mixture, ensuring the temperature is evenly distributed. Pour the yogurt mixture into glasses and cover with cling film. Chill in the refrigerator for at least 4 hours. Before serving, loosen the rim of the glasses with a knife, then carefully turn them out. This often requires a bit of patience. If you are using thin glasses, you can also briefly dip them in hot water before turning them out. The knife version works better with my glasses. Halve the passion fruit and spoon one half over the yogurt panna cotta, then serve. The yogurt panna cotta can be easily modified; use lemon instead of lime, and add strawberries, raspberries, or orange zest. Cinnamon with natural yogurt and a correspondingly higher sugar level is perfect for a wintery version. Since I don’t have any milk, I’ve also used oat milk, and it works just as well.