Yoghurt panna cotta with fresh raspberries and quinoa crumble: a CardioKit recipe share

... from our recent workshop at Neston Farm Shop and Kitchen

Serves 4

The dessert from our second workshop at Neston Farm Shop and Kitchen was a massive success and guests were in awe of the flavours it contained. Using yoghurt meant being able to naturally lower the saturated fat content and more importantly less sugar being needed in the mixture.

Making panna cotta does require some skill. If you get it wrong, you could split the yoghurt and you wont get the lovely smooth texture that a panna cotta demands. However, don’t let this put you off.

The raspberries not only give a wonderful summer flavour but they are also one of Dr Khavandi’s top 5 heart-healthy ingredients due to being packed with beneficial vitamins and minerals.

Quinoa is another highly rated ingredient and is an excellent source of dietary fibre and protein. We recommend using the Bath Farm Girls quinoa as it is produced locally to Bath.

300g fresh raspberries

2 large tbsps. of runny honey

400ml whole milk

50g caster sugar

1 vanilla pod or 1/2 tsp of vanilla essence

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

400ml natural greek yoghurt, choose the best quality you can afford

60g dried quinoa (150g ready cooked)

50g butter

100g rice flour

100g soft dark brown sugar

  1. An hour or so before you begin, gently combine the raspberries and honey in a bowl and, cover and leave in the fridge for a few hours. The honey will macerate (soften) the fruit.
  2. Warm the milk in a pan with the caster sugar and vanilla. Do not bring to the boil – you want to achieve a temperature of around 60°c (when it starts to feel hot)
  3. Whilst you heat the milk, soak the gelatine sheets in cold water to soften them
  4. Remove the milk from the heat from the heat then squeeze all the excess water from the gelatine sheets and whisk into the cooling milk.
  5. Allow the milk to cool to the point that you can comfortably wiggle your finger in it and then fold the yoghurt through. This should ensure the yoghurt does not split the. Once the yoghurt is entirely folded in, pour in to your serving glasses or bowls and place in the fridge to set. This should take one to two hours as you will serve them in the glass
  6. Pre-heat the oven to 170°c/150°c (fan)/gas 3
  7. Cook your quinoa in a pan of boiling water until just cooked. Drain and allow to cool (you don’t need to cook it if it’s already cooked)
  8. Rub the butter in to the flour until you have a crumbly, breadcrumb like texture and then stir through the brown sugar. Mix in the cooled quinoa and spread evenly onto a baking tray. Bake in the pre-heated oven until golden brown. Try to mix it a few times during the cooking process so that it browns evenly. Set aside and allow to cool
  9. To finish, top your panna cottas with the raspberries and broken up pieces of the crumble. You can do this in advance but it is best to put the crumble on at the last minute so that it stays crunchy.

1 comment

  • How can something so delicious be so healthy? I’ll definitely make this one myself!

    Judith, 1st September 2017 at 9:49 pm -

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