Yoghurt Panna Cotta

Ingredients

• 200 g double cream
• 40 g sugar
• 250 g plain yoghurt
• 6 g gelatine sheets

Method

Heat the double cream and sugar together to 60°C — this temperature is critical because it's hot enough to dissolve gelatine without curdling the dairy. gentle-heating keeps the proteins intact; any hotter and you risk scrambling the cream's fat molecules.

While the cream warms, submerge the gelatine sheets in cold water. They'll soften and become pliable within two minutes — don't let them sit longer or they'll begin to dissolve into the water, weakening the gel. When the cream reaches temperature, pull the gelatine from the water, squeeze it firmly between your fingers to expel excess moisture, then drop it into the hot cream. Stir constantly for 30 seconds until completely dissolved. The gelatine won't fully hydrate in liquid below 40°C, so this hot-cream step is non-negotiable: you're locking in the setting power now.

Let the mixture cool to 40°C — this is where patience matters. If you add yoghurt to anything hotter, the acidity will cause the cream to split and curdle visibly. Once cool enough that a clean finger can sit in it without discomfort, fold in the yoghurt with a whisk, stirring gently until the mixture turns homogenous and pale. It will look slightly grainy; this is normal. Pass the entire mixture through a fine sieve twice. sieving removes the grainy texture caused by minor curdling and gives you the silken finish that defines panna cotta. The first pass catches the larger particles; the second ensures absolute smoothness.

Pour into serving vessels — ramekins or glasses — and refrigerate for at least 4 hours. chilling and setting occur in parallel: the gelatine network forms as temperature drops, trapping the cream and yoghurt in a delicate, wobbling gel. You'll know it's set when the surface jiggles slightly as a whole rather than sloshing. Serve cold. The tartness of the yoghurt cuts through the richness of the cream; if your final dish tastes one-dimensional, your cream was too hot when the yoghurt went in, or your sieving was incomplete.