This easy panna cotta recipe uses creamy yoghurt, sweet blueberry tea, and vanilla for a quick and easy dessert. A thyme-flavoured syrup coats the berries on top, cutting through the richness of the dessert delightfully.
Ingredients
1 tsp blueberry tea leaves
100ml of whole milk
100g of caster sugar (Another 100g for berries)
1 vanilla pod
3 gelatine leaves
300g of Greek yoghurt
1 sprig of fresh thyme
1 handful of raspberries, redcurrants, blueberries or a mix
Method
Put the blueberry tea in a cup and pour 100ml boiling water over it. Allow 3 minutes for the tea to steep.
In a saucepan, combine the milk and sugar. Scrape the seeds from the vanilla pod into the pan, then toss in the pod as well. Heat until the sugar has dissolved, stirring constantly.
Squeeze the gelatine leaves to remove any excess water, then stir them into the milk mixture until they are completely dissolved. Remove from the heat and set aside to cool for a few minutes.
Strain the blueberry tea into the milk, whisk to combine, and set aside for 10 minutes to cool. This may cause the mixture to split, but once it is stirred into the yoghurt, it will be fine.
To loosen the yoghurt, pour it into a basin and mix it. Pour the milk over the yoghurt after removing the vanilla pod from the milk. Gently whisk until everything is well blended.
Place the mixture in 6 teacups in the refrigerator for at least 2 hours to set (or overnight)
Place the sugar and thyme in a pan with 100ml of water for the fruit. Cook for 3–5 minutes at a low simmer, then remove from the heat and set aside to cool to room temperature.
Wash and dry the berries, then place them into a bowl. Pour the thyme-infused syrup over the top, then cover and leave to macerate for 15 minutes
10 minutes before serving, take the Panna cottas out of the fridge. Serve with a little shortbread on the side and some of the fruit.
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