Don’t you just love panna cotta? I absolutely adore it, but always have a tiny bit of a bad conscience when I eat it. That’s what made me think of a lighter version: with Greek yoghurt! It’s a little more «sour» due to the yoghurt and great in combination with fruit compote (any sort you like!).

See the recipe here:

Ingredients for 6
For the Yoghurt Panna Cotta:
5 gelatin leaves (or approx. 8g of gelatin powder)
200g cream
200g Greek yoghurt
200g milk (use normal or lactose free milk)
1 vanilla pod, seeds scraped
50g sugar (optional, tastes great without sugar too)

For the Fruit Compote:
Use any fruit – for example:
10-12 stalks of red rhubarb or 10 red plums
Sugar (to taste) or agave syrup
The «used» vanilla pod from the panna cotta

For the Yoghurt Panna Cotta:
Dissolve gelatin in cold water in a bowl (make sure the leaves don’t touch).Part the vanilla pod lengthwise and remove the seeds (keep the pod!).
Put the Greek yoghurt in a separate bowl and set aside.
Combine cream and milk (and sugar) in a pot and heat. Add vanilla seeds, the «empty» vanilla pod, as well as the drained (and squeezed out) gelatin and bring to a simmer.

Directly remove from the heat, take out the vanilla pod (rinse it well and keep again!) and carefully pour the cream mixture into the Greek yoghurt while constantly whisking.
Divide the mixture into 6 individual little ramekins and let cool for 5 hours or over night (to speed up the process, you can put into the freezer, but don’t forget them!).

When ready to serve, dip the ramekins into hot water for a minute, so they loosen around the sides and you can easily tip them over onto a small plate.

For the Fruit Compote:
Wash and peel the rhubarb stalks. It seems like they don’t peel properly, but as you cut the rhubarb into 3cm lengths, enough will be peeled off. Alternatively wash, halve and pit the red plums (or whatever fruit you would like).

Heat the fruit together with a little water and the «used» vanilla pod from above and let simmer until the bits are fairly soft, but not soggy. Add sugar/agave syrup to taste and stir until dissolved.

Set aside and let cool. Serve together with the yoghurt panna cotta.

Here’s the picture with with Rhubarb: