Take a mouthful of the countryside with each spoonful of this creamy dessert – tangy and gamey (in the good way) with sweet aromas of freshly-cut pastures. The floating figures and soft psychedelic colours of Fumiha Tanaka’s Goat’s Yoghurt Panna Cotta take us on a trip through the enchanted pastures of this fragrant and delicate dessert.
While some people aren’t into gelatine-based/jelly desserts (“I don’t trust the way they wobble”), they are fun and straightforward to make once you get over the gelatine thing, and can use lots of different flavours.
Yes, gelatine is a little daunting, and I’ve had my fair share of solid little panna cotta rocks. The sheets seem harder to use, as they come in differing strengths – silver, gold, titanium and some unmarked. I’ve searched far and wide for a consistent conversion chart but am yet to locate a comprehensive one, so have had more success with the powder.
If using sheets, I’d err on the side of less – it’s ok to have a slightly more wobbly panna cotta than one you that it like you’ve started eating things from a toy box. When I asked a polish guy working at my local supermarket where to find gelatine he told me if I was serious about cooking I’d be boiling up my own trotters to extract the gelatine. Touché.
You could also use cow or sheep yoghurt, and if you don’t have a vanilla bean handy you could use vanilla bean flavoured yoghurt.
The dust is easy to make – it’s just a matter of finding the right balance between not toasting the rosemary enough (meaning the leaves won’t pound into a powder) or over-toasting (leaves crush easily, but taste like poison). They should only take a couple of minutes under a medium grill.
Goats Yoghurt Panna Cotta with Rosemary Dust
Goats Yoghurt Panna Cotta
- 250g cream
- 1 vanilla pod, seeds scraped
- 60g caster sugar
- 2.5 teaspoons gelatine
- 3 tablespoons hot water
- 400g goats yoghurt
Combine cream, vanilla pod and seeds and sugar in a saucepan over a medium-low heat. Heat and stir until sugar dissolves, set aside.
Add water to a small bowl. Sprinkle over gelatine and mix with a fork until dissolved.
Add gelatine mixture to cream mixture and whisk together.
Whisk goats yoghurt and whisk into cream mixture.
Grease 6 125ml capacity ramekins with neutral-tasting oil. sprinkle in rosemary dust. Pour in cream mixture and set aside to cool thoroughly. Once cooled, transfer ramekins to the fridge and leave to set for at least 4 hours. Once set, run a knife carefully around the edge and upturn onto a plate.
- 3 long sprigs rosemary
Place rosemary sprigs on a baking tray under a hot grill for 1-2 minutes, until just toasted. Do not burn! Remove leaves from sprigs and place in a mortar and pestle. Grind to a fine powder.