Yoghurt Panna Cotta with Apricots

Yoghurt Panna Cotta with Apricots is a simple yet impressive recipe that always works wonders with friends and family. It is a refreshing way to clean the palette after a meal without being heavy or over filling. Also it has the benefit of being made in advance and stored in the fridge until needed. Saves on the hassle of a dinner party. However, when served, Yoghurt Panna Cotta with Apricots will appear you have worked your magic. I have used apricots in this recipe for their refreshing taste but other fruits can be used or a collection if you like.  The addition of a dry white wine to the syrup gives a subtle flavouring to the apricots.

Yoghurt Panna Cotta with Apricots

A sublime delicate dessert that is classy, tasty and looks gorgeous.

4.89 from 35 votes

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Course: Dessert

Cuisine: Italian

Keyword: Alcohol, Dairy, Dessert, Honey, Panna Cotta, Panna Cotta with Apricots

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 people

Calories: 226kcal

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Ingredients

 

MetricImperial

• 1 cup Skimmed Milk
• 1 sheet Gelatin
• 1/2 cup Organic Honey
• 1 tsp vanilla extract
• 2 cups Greek Yogurt fat free
• 1 1/2 cups Apricots chopped
• 1 cup dry white wine

Instructions

• In a small bowl, sprinkle the gelatin over the 3 tablespoons of milk, and allow to rest for 5 minutes to soften.
  1 cup Skimmed Milk, 1 sheet Gelatin
• In a saucepan, heat the remaining 1 cup of milk until it is simmering but before it comes to a full boil.
• Add the vanilla and 1/4 cup of the honey, stir and taste.
  1 tsp vanilla extract, 1/2 cup Organic Honey
• Add the remaining honey if you prefer it sweeter.
  1/2 cup Organic Honey
• Whisk in the gelatin and continue to whisk until it has completed melted into the hot milk.
• Stir in the two cups of yogurt and mix until well blended.
  2 cups Greek Yogurt
• Pour the mixture into 6 (1/2 cup ramekins) or 4 larger glasses as shown in the photo and refrigerate for at least 3 to 4 hours.
• For the topping, place the apricots in a saucepan with the honey and wine and bring to a boil.
  1 1/2 cups Apricots, 1 cup dry white wine
• Reduce the heat, and continue to cook until the apricots are very soft, and the wine and honey have thickened, about 20 minutes, then cool.
• To serve, place a scoop of the apricots on each panna cotta with some of the syrup.

Nutrition

Calories: 226kcal | Carbohydrates: 34g | Protein: 14g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.03g | Cholesterol: 6mg | Sodium: 83mg | Potassium: 156mg | Sugar: 29g