Yogurt Panna Cotta, Raspberries, Quinoa Crumble

Luxurious deserts don’t have to always be a a rare treat. Have this every day. I dare you!

In creating a desert for the cardiologist kitchen workshop I wanted to think out of the box a little, whilst being heart friendly and also a luxurious way to end the meal.

Serves 4

400ml whole milk

400ml natural Greek yogurt – best quality you can get

1 vanilla pod or a couple of drops of vanilla essence

50g caster sugar

4 sheets of bronze leaf gelatin (if the sheets don’t state then they will be bronze leaf)

300g fresh raspberries

2 large tablespoons of runny honey

50g butter

100g soft dark brown sugar

100g flour (I use rice flour to keep this dish gluten free but plain flour works great)

150g cooked weight of quinoa (if local to bath you must use bath farm girls)

Now, to make the panna cotta does take a bit of skill. If you get it wrong you could split the yogurt and you wont get a lovely smooth panna cotta. But don’t let this put you off.

First, warm the milk in a pan with the sugar and vanilla. You want to bring it to about 60oc or just to the point where it feels hot. Remove from the heat. Whilst you do this soak the gelatin sheets in cold water to soften. Squeeze all the excess water from the gelatin sheets and whisk into the cooling milk. Now you need to fold in the yogurt once the milk has become cool enough for you to comfortably hold your finger into it. This is a rough way to know that you wont split the yogurt. Once the yogurt is smoothly folded in, poor into your serving glasses or bowls to set. Place in the fridge.

Cook your quinoa in a pan of boiling water until just cooked. Keep tasting it to know when that is. Drain and cool.

To make your crumble, dice the butter and mix with the flour and sugar. With the tips of your fingers break the butter in to create a crumby texture. Mix in the cooled quinoa and spread evenly onto a baking tray. Bake in a pre-heated oven at 170oc until golden brown. Mix it a few times during the cooking time so that it cooks evenly. Set aside and allow to cool.

Simply mix the raspberries and honey in a bowl, cover and leave in the fridge for a few hours. The sweetness of the honey will macerate (soften) the fruit.

To finish, top your panna cottas with the raspberries and broken up pieces of the crumble and enjoy. You can do this in advance but it is good to put the crumble on at the last minute so that it stays nice and crunchy.

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