80 g caster sugar (even less if you prefer more pungent)
6 g gelatin sheets
A tip of a teaspoon of vanilla powder (or other flavorings of your choice)
My "Sfoglia" appointments are done, I've put a few commitments back in line and now, I swear, I'm going back to cooking more carefully. There are times when you survive, even when you love to cook, and leave healthy and precise recipes behind in favor of quicker meals and thawed freezer stock (and there's nothing wrong with that).
I will also resume cooking to share, which is good for me, and I started with a dessert. It's a recipe I've shared before on social media, I admit. But I had never dedicated a video to her: you can find it here. This yogurt panna cotta is in the top 3 of my favorite desserts because, I admit, I don't have much patience for laborious desserts. It can be prepared without lactose, as I did, by choosing lactose-free products; it can be flavored by choosing fruit or coffee yoghurt, or by adding chocolate flakes and fresh raspberries; it is gluten-free (always verifying the suitability of each product) and egg-free. I'll leave it to you: it's the perfect end of the meal for all your future dinners, very fresh and creamy.
Soak the gelatin sheets in cold water for about ten minutes. Bring the cream and sugar to the boil, remove from the heat and add the drained and squeezed gelatin, stirring to dissolve completely. Add the vanilla and yogurt, mixing well. Pour the mixture into 4/6 individual bowls and place in the fridge for at least 3 hours to harden.
