Yogurt Panna Cotta with Strawberry Compote

This simple dessert is wonderfully tangy. I love the sour sensation, mixed with the delicate texture of it.



Yogurt Panna Cotta with Strawberry Compote
adapted from: btn's Kitchen

Ingredients (for two portions):
200 ml heavy cream (dita - I used 1/2 milk-1/2 whipped cream)
2 teaspoons vanilla extract
3 tablespoons sugar
7 g gelatin + 4 tablespoons cold water for dissolving it.
150 g yogurt

Directions:

1. Dissolve gelatin in cold water.
2. In a saucepan on medium heat mix cream, vanilla and sugar, stirring continuously until sugar melts.
3. Add gelatin and stir until it dissolves.
4. In a separate bowl stir the yogurt to get rid of any lumps.
5. Slowly pour the hot cream mix into the yogurt, whisking constantly.
6. Pour mix into two glass bowls or ramekins or whatever suitable bowls you have.
7. Refrigerate for about 4 hours or until firm.

To serve:

Flip onto chilled plate, and garnish with warm raspberry preserves, or cranberry sauce or fresh fruit or any combination of those.

Strawberry Compote

Ingredients :
1 cup Fresh Strawberry, sliced
Sugar to taste
Lemon juice
Wine/Rhum (optional)

Directions :
Mix all the ingredients until sugar dissolved. Bring to a boil. Remove from heat. Chilled.

Tips :
To invert panna cotta, set the ramekins into a pan of hot water for 15 seconds. Make sure the water does not get into the ramekins. Run a knife around the edges of ramekins and invert them onto plates. Remove the ramekins. Top panna cotta with strawberry compote.

Yoghurt Roll

The original recipe is actually made from sourcream and it called Sourcream Twist. I saw this recipe at Eliza's. Yes, another quick recipe for breakfast. Thanks for sharing, mbak Liz :), as always, your food diary is so inspiring to me.

I made the recipe in 2 batches. The first batch I used sourcream. Since it was very easy to make (read : quick), I managed to make it for the second time. But I ran out of sourcream, so I substitute it for yoghurt.

And for the topping, I didn't use sugar glaze, I drizzled chocolate melt on it....mmmm...yum yum...



This is kinda quick bread recipe, so you can not expect to have a softy result. Just eat it when it's fresh from the oven :). Great idea for your breakfast.

You can see the original recipe (Sourcream Twist) at Eliza's.

Livestrong with A Taste of Yellow - 2008

I dedicated this entry especially to my mom who have won the fight against breast cancer and to support those who still fighting. I still remembered those days how she suffered and she didn't want anybody know about her disease and saw everybody's tears. She was really struggling with her positive mind. I learn a lot about positive thinking from her. How positive mind could cure you. Yes, she definitely Livestrong with her spirit and positive mind! And have won the fight. She's a survivor. It's been almost 12 years since she won the battle. I love you, Mom and so proud of you!

My entry for Livestrong with A Taste of Yellow 2008 are : for the main dishes I made Thai Chicken Curry - Videojug is rocks! (my version : I add turmeric, substitute green beans for potatos and grilled the chicken first, and then we use to eat this dishes with noodles) and Toffeed Plums & Apples with Spiced Yoghurt for the dessert. What a spicy day! :D



Thai Green Chicken Curry


How To Make Thai Green Chicken Curry

Toffeed Plums and Apples with Spiced Yoghurt



How to make :
Toffeed Plums & Apples
Slice plums and apples. Melt the 30 gr butter in frying pan. Cook the fruits until browned both sides. Add 2 tablespoons light brown sugar and a pich of cinnamon, cook 5 minutes. Add 1/3 cup maple syrup, stir until heated through. Serve with spiced yoghurt.

Spiced Yoghurt
Mix together 1 cup yoghurt, 1/4 teaspoon nutmeg and 1 teaspoon caster sugar in a small bowl.