elvisbreakfastkatrina

Buffalo Yoghurt Pannacotta with Mango and Plum Powder

In Dessert, Farm products on January 31, 2012 at 10:12 pm

I just came back from spending a few days with my family north of Auckland. On the way home, my mother and I stopped at the Matakana markets. In my opinion, the highlight of the market is always the Whangaripo Valley buffalo cheese. However, this time I also bought some yoghurt. I’d never tried it before – it’s deliciously creamy! I found this recipe for buffalo yoghurt pannacotta online, and seeing as I’d never made pannacotta (but always loved eating it) I thought I’d give it a try. I had to change it a little, as I only had about 1 cup of yoghurt – and I don’t think I really nailed it completely, but it was almost there and sure was delicious! (I think the waterbath is the issue – it has to be in the water for the exact right amount of time.)

4 tbsp caster sugar

1 vanilla bean, cut in half then split lengthways

1 cup yoghurt (or one container of Whangaripo Valley buffalo yoghurt)

2/3 cup cream

1 tsp gelatin

Put sugar into a bowl, scrape insides from the vanilla bean into bowl (reserve rest of bean for another use), break up seeds and distribute throughout sugar. Add yogurt to sugar and whisk to combine.

Put 1⁄4 cup of the cream into a small pot and heat over medium heat until just hot. Remove from heat and stir in gelatin to dissolve it, 2–3 minutes. Add 1⁄2 cup of the yogurt mixture; whisk to combine. Whisk yogurt–gelatin mixture back into remaining yogurt mixture and set aside.

Put remaining cream into a large bowl and whisk to stiff peaks. Fold cream gently into yogurt mixture. Divide mixture into ramekins – I used two relatively large ones (at least 4 cm high, and mine were about 9 cm in diameter). Cover ramekins with plastic wrap, and refrigerate until completely set, 8 hours or overnight.

Set each ramekin in a hot-water bath for 1–2 minutes, run a sharp knife around the edges, and turn pannacotta out onto the plates. This is the tricky part! First time I left the ramekin in too long, and the second time it was too short and had to go back in again. I decorated the pannacotta with some mango powder that I got for Christmas from my mum – it was perfect!

Buffalo Yogurt Pannacotta - the first one

The first bite, smooth and creamy!

 

 

 

 

 

 

 

 

 

 

The second one, I topped with plum and mango powder – not completely sure that was a good call. I probably should have gone with just the plum, but nevermind.

Second pannacotta - topped with mango and plum

The consistency of this one was a bit better, I think

 

 

 

 

 

 

 

 

 

 

Anyway, it’s something I will definitely try again. It’s a good start!

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  1. mm looks nice. the sawmill had this yummy apple and jalapeno sauce to go with their pannacotta dessert

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