Sour cream vanilla yoghurt panna cotta

Happy New Year dessert

Give myself fully to the adventure of experimenting using my jelly mould and creating a bold method and skill of making panna cotta, relying on combination of my favourite ingredients: yoghurt, sour cream, milk and thickened cream. I have omitted lemon juice for this recipe.

I have every reason to be confident, because experimenting, creating and producing a delicious dessert is trial and error until I have these 4 words like a safety net, encouraging me from falling into despair: “Your dessert is delicious” when my family and friends had eaten and hearing their comments in positive manner.

I am glad it turned out beautiful, delicious to serve my family for New Year dinner at my sister’s home. Happy eating and experimenting!!!!!

Ingredients

500 g yoghurt
300 g sour cream
300 ml Lactose milk
300 ml thickened cream
150 g icing sugar
2 sheets gelatine
4 Tsp gelatine powder
2 Tbs water
1 Tbs castor sugar

Method

Grease jelly mould with a bit of oil and set aside. Soak sheets gelatine in water about 3 minutes. Place sour cream, sugar, yoghurt and milk in saucepan on low heat; stir well to avoid lumps. Then add sheets gelatine, (squeezed the lump gelatine then add in); stir well. Now add powder gelatine and water; stir to dissolved.

Pour warm panna cotta into the prepared mould. Leave panna cotta in fridge overnight. The following day, place a plate on top and flip panna cotta over, removed the back to loosen the mould. It should come out easily.

Serve with fruits of your choices.