By Chef Edward David mateo | Photography by Kathrine Joy Cortez
When it comes to desserts during the summer months, we’re always reaching for something iced, definitely something light. Panna cotta is a popular choice for a light dessert that doesn’t sacrifice indulgence. When done right, the silky creaminess of a panna cotta rivals any custard. Fruits compotes are always a classic pairing for any panna cotta as the tartness perfectly complements the milkiness, which reminds me of an Italian soda. It’s no wonder then that this dessert is definitely Italian. For layered tartness, I also added yogurt, which does a good job along with the fruit of lightness. I sprinkled cornflakes for texture, but you can top this with whatever you want, such as granola and nuts. It goes without saying you can choose the fruits you prefer, and I chose strawberry, mango and kiwi, both for color and flavor. I also chose the fruits that have existing commercial yogurt flavors, but you can also go the plain yogurt route and it will work just well, I just like the idea of layering flavors in its syrup and yogurt forms, then topping it with the fresh fruit.
Strawberry Panna Cotta Cereal with Yoghurt
- 1/3 cup full cream milk
- 1 (.25 ounce) envelope unflavored gelatin
- 2 1/2 cups heavy cream
- 1/2 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup strawberry syrup
- Corn flakes
- Strawberry yogurt
- Fresh strawberry
1 Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2 In a saucepan, stir together the heavy cream and sugar, and set over medium heat.
Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
3 Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and strawberry syrup. Pour into the galss but only put 1/4 full for the glass.
4 Cool the glass uncovered at room temperature.
When cool, cover with plastic wrap, and refrigerate for at least four hours.
5 Put the cornflakes on top then the yogurt.