I’ve always loved the delicate balance of textures and flavors in desserts that aren’t too sweet but still manage to feel indulgent. A few years ago, I was looking for something light and refreshing but still creamy, and that’s when I stumbled upon Jamie Oliver’s Yoghurt Panna Cotta. I was a little skeptical at first-how could something made with yogurt be as rich as traditional panna cotta? But after making it for the first time, I was hooked. It’s creamy but tangy, smooth but with a little bite from the yogurt. It’s the perfect dessert for almost any occasion.
Over the years, I’ve perfected the recipe. I’ve tried different variations, paired it with fresh fruits, and experimented with different yogurts. So, if you’re looking for a simple yet impressive dessert, I highly recommend this recipe. It’s easy, elegant, and absolutely delicious.
Jamie Oliver’s Yoghurt Panna Cotta Recipe
This recipe by Jamie Oliver blends the creamy richness of panna cotta with the refreshing tang of yogurt. The result is a dessert that feels fresh yet indulgent. When I first made it, I couldn’t believe how quickly it came together, and yet it looked like something you’d find at a high-end restaurant.
Here’s the recipe:
Ingredients
- 3 gelatine leaves (or powdered equivalent)
- 500g full-fat yogurt
- 200ml double cream
- 1 vanilla pod (or vanilla extract)
- 100g caster sugar
- 1 tablespoon lemon juice
Instructions
- Soak the gelatine leaves in cold water for 5 minutes.
- While the gelatine is soaking, pour the double cream into a saucepan. Split the vanilla pod lengthways, scrape out the seeds, and add both the seeds and the pod to the cream.
- Heat the cream and vanilla mixture gently over medium heat until it just starts to simmer. Do not let it boil.
- Remove from the heat. Squeeze the excess water from the gelatine leaves and stir them into the cream mixture until fully dissolved.
- Stir in the yogurt, sugar, and lemon juice. Mix well.
- Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours or overnight.
- When ready to serve, gently run a knife around the edge of the panna cotta to loosen it from the mold. Serve with a drizzle of honey or fresh fruit.
Ingredients Needed
This panna cotta recipe uses only a few ingredients. Here’s a breakdown:
- Gelatine leaves: These help the panna cotta set. I prefer using the leaves because they dissolve smoothly and create a silky texture.
- Full-fat yogurt: This adds richness and a slight tang. I’ve tried different varieties, but the whole milk Greek yogurt works best for its creaminess.
- Double cream: This is what makes the panna cotta luxurious and smooth. Don’t substitute with lighter cream, as you’ll lose that decadent texture.
- Vanilla pod: It might seem like an extra step, but the natural vanilla flavor really makes the dessert shine. I’ve used vanilla extract in a pinch, but the pod is worth the effort.
- Caster sugar: This finely ground sugar dissolves quickly, ensuring smoothness. Regular sugar can work too, but it might create a slightly grainy texture.
- Lemon juice: Just a hint of acidity helps balance the richness of the cream and yogurt. It’s a small touch but makes a huge difference in flavor.
How To Make Jamie Oliver’s Yoghurt Panna Cotta
Making this panna cotta is much easier than you might think. Here’s my personal experience and a step-by-step guide:
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Soak The Gelatine
I always start by soaking the gelatine leaves. I used to worry that I’d mess up the gelatine step, but it’s really foolproof. Just let them sit in cold water for about five minutes. This helps them bloom and dissolve better later.
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Prepare The Cream Mixture
The cream and vanilla pod step is where the magic happens. I love how the vanilla infuses into the cream, making the whole house smell incredible. Keep the heat low, so the cream doesn’t boil. You want to gently coax out that flavor without scalding the cream.
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Dissolve The Gelatine
Once you remove the cream from the heat, the gelatine leaves should dissolve easily. Make sure they’re completely incorporated, as any lumps will affect the texture. Stir them in, and it should be smooth sailing from here.
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Mix In The Yogurt And Lemon
This is the part where the yogurt truly shines. You’ll notice how the tangy yogurt adds brightness to the rich cream. The lemon juice is the secret ingredient that elevates everything-just a small amount to cut through the richness.
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Chill And Set
The panna cotta needs at least 4 hours in the fridge, but overnight is even better. I’ve found that the longer it sits, the more the flavors develop and the firmer the texture becomes.
Ingredient Science Spotlight
Gelatine
Gelatine is a protein derived from animal collagen, which helps thicken and set the panna cotta. The gelatine binds with the liquid, giving the dessert its signature smooth and wobbly texture.
Yogurt
Yogurt is the star here, bringing a tangy depth to the dessert. The natural acidity in yogurt also helps balance the richness of the cream, creating a lighter and more refreshing version of panna cotta.
Vanilla
Vanilla’s aromatic compounds are released into the cream, adding complexity to the dessert. It’s not just a flavor-it’s an experience. The warmth of the vanilla really ties everything together, complementing the other ingredients.
Expert Tips
- Gelatine substitution: If you can’t find gelatine leaves, you can use powdered gelatine. Just remember that 1 sheet of gelatine is usually equal to about 1 teaspoon of powdered gelatine.
- Control the sweetness: If you like your panna cotta on the sweeter side, you can always add more sugar. But Jamie’s recipe keeps it fairly subtle, letting the yogurt shine through.
- Flavored panna cotta: Add a splash of citrus zest (orange, lemon, or lime) to the cream mixture for an added layer of flavor.
- Serving ideas: Top with fresh berries or a drizzle of honey for an extra touch of sweetness. I love pairing it with a compote of strawberries or raspberries. It’s a beautiful contrast to the creamy texture.
Recipe Variations
I’ve had fun experimenting with this recipe over the years. Here are a few ideas to take it in different directions:
- Berry Yogurt Panna Cotta: Blend fresh berries like strawberries, blueberries, or raspberries into the yogurt mixture before chilling for a fruity twist.
- Coconut Yogurt Panna Cotta: Use coconut cream instead of double cream for a dairy-free version. This creates a tropical flavor and pairs beautifully with pineapple or mango.
- Chocolate Yogurt Panna Cotta: For chocolate lovers, melt a little dark chocolate into the cream mixture before setting it. It’ll add richness and an indulgent twist.
- Herbed Panna Cotta: Add fresh herbs like basil or mint to the cream while heating it. Strain them out before adding the yogurt for a savory variation.
Final Words
Jamie Oliver’s Yoghurt Panna Cotta is a dessert I keep coming back to. It’s the kind of dish that’s simple enough to make on a weekday but impressive enough for a dinner party. Over time, I’ve learned that the key is really in the balance between the rich cream and the tangy yogurt. With just a few basic ingredients, you end up with a stunning dessert that’s easy to make and hard to forget.
FAQs
How Do I Make Jamie Oliver’s Yoghurt Panna Cotta?
Start by mixing gelatine with water. Heat cream and sugar until dissolved, then combine with the gelatine mixture. Add yoghurt, vanilla, and lemon zest, and refrigerate until set.
Can I Use Greek Yoghurt For Jamie Oliver’s Panna Cotta?
Yes, Greek yoghurt works perfectly for a thicker, creamier texture in the panna cotta.
How Long Does It Take To Set Jamie Oliver’s Yoghurt Panna Cotta?
It usually takes about 4 hours in the fridge for the panna cotta to set completely.