YOGHURT PANNA COTTA & SUMMER CURRANT COMPOTE

This is the most perfect of combinations, a simple yoghurt panna cotta made with local ‘pasture promise’ milk and a dollop of currant compote freshly picked from the kitchen garden. The sharpness of the currants and yoghurt pair beautifully with the creamy textures.  Remember to be cautious with your gelatine, you are aiming for a gentle, wobbly dessert. Using this recipe you will have plenty of yoghurt & compote left over for breakfasts!

For the yoghurt
Ingredients

• 1 litre full fat pasture promise milk

• 100 g milk powder

• 100 g natural yoghurt

Method

1. Bring the milk up to 90°C.

2. Then cool to 46°C by placing in a sink filled with icy water.

3. Stir in the milk powder and yoghurt.

4. Place in a stainless steel bowl and cover tightly with tin foil.

5. Place the bowl in a cool oven heated to only 40°C and leave overnight.

6. Next morning chill in the fridge.

For the panna cotta
Makes 6
Ingredients

• 500 ml pasture promise double cream

• 500 ml fresh home-made yoghurt

• 2 leaves gelatine

• 150 g caster sugar

Method

1. Soak gelatine leaves in cold water to soften.

2. Bring cream and sugar to the boil.

3. Remove from the heat and stir in the gelatine, followed by the yoghurt.

4. Pour through a sieve into a jug to remove any lumps or air bubbles.

5. Pour into glasses and refrigerate for at least 6 hours.

For the compote
Ingredients

• 500g red, white & blackcurrants

• 150g caster sugar

• Juice ½ lemon

Method

1. Put 2 tbsp water and the lemon juice in a large saucepan, bring to the boil, then add the blackcurrants and simmer until the berries just begin to break down.

2. Add the caster sugar, heat to 100°C. Pour into sterilised jars and leave to cool.