Ingredients

For the yoghurt
1 litre full fat pasture promise milk
100 g milk powder
100 g natural yoghurt

For the panna cotta
500 ml pasture promise double cream
500 ml fresh home-made yoghurt
2 leaves gelatine
150 g caster sugar

For the compote
500g red, white & blackcurrants
150g caster sugar
Juice ½ lemon

Introduction

We have recently started making our own butter, yoghurts, soft cheeses and fermenting kefir for breakfast & spa guests.  We wanted to source ‘local’ milk with exemplary welfare standards; so when the Sustainable Restaurant Association introduced us to the Free Range Dairy Network’s ‘pasture promise’ marque, we found what we were looking for.  This simple yoghurt panna cotta is from our ‘Instinctive Cook’ class, inspired by the glut of currants we have from our own kitchen garden, all this hot dry weather has been perfect for fruit this year, and it leaves plenty of yoghurt & compote for breakfast!

Method

For the yoghurt
Bring the milk up to 90°C.
Then cool to 46°C by placing in a sink filled with icy water.
Stir in the milk powder and yoghurt.
Place in a stainless steel bowl and cover tightly with tin foil.
Place the bowl in a cool oven heated to only 40°C and leave overnight.
Next morning chill in the fridge.

For the panna cotta
Soak gelatine leaves in cold water to soften.
Bring cream and sugar to the boil.
Remove from the heat and stir in the gelatine, followed by the yoghurt.
Pour through a sieve into a jug to remove any lumps or air bubbles.
Pour into glasses and refrigerate for at least 6 hours.

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

 

Thyme

Celebrates local
Celebrates local