For this months Recipe Redux we were asked to share how we use our favourite Fermented Food. Including naturally fermentation foods in our diet is a great way get your gut in gear as fermented foods are rich sources of probiotics. When I first saw the topic, I panicked – but once sitting down and having a read of how many great fermented foods are out there (many of which I eat regularly) I started to get a bit excited about this challenge. Some fermented foods include sauerkraut, kefir, kombucha (fermented tea), tempeh, pickles, beer, yoghurt, fresh cheeses, salami, wine, sour dough bread, miso, soya sauce…
To get my juices flowing I started searching on the web some of my favourite fermented ingredients (wine, beer, yoghurt…) for inspiration, and that’s when I found it, a recipe for yoghurt panna cotta – PERFECT. My other half discovered panna cotta at our favourite restaurant a year or two ago, it is now his absolute favourite dessert, so I had my taste tester all set! Next to settle on a recipe…I tried a number of different recipes and variations this month – some without any cream, some using fat-free yoghurt, some with low fat yoghurt, then reduced fat cream, some flavoured, some plain…and finally settled on my favourite from Woolworths Taste Magazine (slightly adapted recipe below).
Now I am aware that panna cotta literally translated from Italian means “cooked cream” but swapping the cream for reduced fat cream and low fat yoghurt greatly reduces the total fat content and puts a little recipe makeover twist on this delicious treat.
- 1½ teaspoons gelatine
- ¼ cup cold water
- 1 cup reduced fat cream
- ½ cup castor sugar
- ½ teaspoon vanilla extract
- 1 cup low fat plain yoghurt
- Sprinkle the gelatine over the cold water and leave to soften.
- Gently heat the reduced fat cream and sugar, stirring consistently - but do not boil. Remove from the heat and stir in the softened gelatine and vanilla extract. Strain into a jug and allow to cool.
- Once cooled, stir in the yoghurt, until smooth.
- Pour into 6 ramekins and refrigerate for a few hours until set.
Here I’ve topped mine with a thin layer of lemon curd and fresh blueberries