Yogurt panna cottas with apple & yuzu jelly recipe

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Here is a simple, yet impressive looking and fresh-tasting dessert that can be prepared the day before and kept in the fridge overnight. This allows you to give the main course all your attention the next day and then wow your guests by whipping out these pre-made delights.

  • Yield: 4 Serving


Panna Cottas
  • scant 2 cups (400 g) Greek yogurt
  • scant 1 cup (200 ml) double/heavy cream
  • 5 tbsp runny honey (or to taste)
  • 1 tsp vanilla paste
  • 1 tsp yuzu juice
  • 3 gelatine leaves, soaked in cold water for 5 minutes to soften
For the apple & Yuzu Jelly
  • 1 cup (250 ml) plus 1 tbsp good-quality apple juice
  • 1–2 tbsp yuzu juice, to taste
  • 3 gelatine leaves, soaked in cold water for 5 minutes to soften
To Serve
  • Persian candy floss (optional)
  • Turkish delight squares
  • 4 small wine glasses or wide, shallow glass tumblers
How to Make It
  1. For the panna cottas, stir together the yogurt, cream, honey, vanilla and yuzu juice in a small saucepan. Warm through over a low heat until the mixture is hot but not bubbling. Remove the pan from the heat, then squeeze the water out of the gelatine leaves and stir in until dissolved.
  2. Divide the mixture between the 4 wine glasses or tumblers. Leave to cool and then chill in the refrigerator for about 3–4 hours until set.
  3. Meanwhile, make the apple and yuzu jelly. Put the apple juice into a saucepan and bring to a gentle simmer over a low heat. Remove from the heat and stir in the yuzu juice and squeezed-out gelatine until dissolved. Allow to cool, then transfer to a jug/pitcher and carefully divide between the tops of the set panna cottas in a fairly thin layer. Chill again for 3–4 hours until set, or until you are ready to serve.
  4. Serve the yogurt panna cottas each topped with a little Persian candy floss, if you like, and with a few squares of Turkish delight on the side.

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