Saturday, 11 February 2012

Yoghurt Panna Cotta

We had a lovely dinner at home with friends last night. I made Crispy Pork Belly with Caramel Vinegar and Meatballs with Black Bean Sauce. For desert there was Lemon Coconut Cake and/or Yoghurt Panna Cotta with Wild Blackberry Sauce. My sister Liza lives near a stand of native bush which, unfortunately, has a number of noxious weeds growing in it. Blackberries are a pest there, but the up-side is that their fruit is delicious. She picked these berries for us.

Our boys got very excited when they heard we were having friends over for dinner and ran to get their beading kits. This happens whenever these particular friends come because they have two beautiful girls. My boys make them pretty bracelets nearly every time they come. It's very cute.

After dinner all the children watched Harry Potter and the Deathly Hallows Part 2 while we watched A Clockwork Orange. Stanley Kubrick's masterpiece is one of our favourite films and our friends hadn't seen it.

Dinner + a movie + good friends = good times.

Yoghurt Panna Cotta
from Bill Granger's Open Kitchen

For the Panna Cotta:
375ml cream
115g caster sugar
1 vanilla bean, split lengthways
10g sachet of gelatin powder
500g low fat yoghurt

Place the cream and sugar in a pan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar has dissolved, then just bring to the boil before removing from the heat.

Discard the vanilla bean. Pour 125ml of the cream mixture into a small bowl, sprinkle the gelatine powder over the tip and whisk with a fork until smooth. Pour back into the saucepan and stir until the gelatine has completely dissolved. Add the yoghurt and whisk until smooth. Strain the mixture through a fine sieve, and divide between eight 125ml ramekins, cover with plastic wrap and chill for at least three hours, or until just set.

For the Wild Blackberry Sauce:
Juice of 1 lemon
300g wild blackberries
Juice of 1 orange
2 tablespoons icing sugar

Blend the blackberries with the lemon juice, orange juice and sugar, to a purée. Pass the preparation through a sieve to eliminate seeds. Refrigerate until 10 minutes before required.

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