I’m going to be honest with you, until little under a year ago I had never eaten pannacotta.
It never really appealed. Not being a fan of the taste of milk, the thought of a wobbly milk flavoured jelly made my nose wrinkle up (in the disapproving way that it sometimes does).
But one evening, whilst dining out and wanting something sweet, I was faced with the choice of either ice cream (something I only ever really fancy in swelling heat or when at the beach or if there is the potential for a cookie ice cream sandwich) or pannacotta.
As ice cream was never going to win – for the reasons mentioned above – I took a survey. Who, out of the people I was dining with, had tried this particular establishment’s pannacotta and, more importantly, what did they think.
The consensus was that it was good and that I should try it.
So I did.
And that evening was the end of my pannacotta aversion.
It’s creamy and loaded with vanilla but has the lightness of a jelly, but without actually feeling like a jelly. Do you know what I mean? It is not as rigid. And you can’t suck it through your teeth (come on, I am not the only adult who still can not resist the urge to suck jelly through their teeth? Can I?)
It was delicious. But, despite the fact that it so light in texture it is most certainly not light on the old calorie front.
However, that is where this – just as satisfying version – comes to the helm, as it has a fifth of the calories. Yep, you read that right, a fifth. Which gives you some idea of just how many are in a cream based pannacotta.
Instead of cream there is non-fat (or low-fat) yoghurt and buttermilk. It is not as creamy and obviously has more of a hint of yoghurt about it, but unless you eat a ‘normal’ pannacotta followed by this one, I really don’t think you can tell the difference.
They aren’t complicated to make and can be made in advance, so if you are hosting a dinner party these little wobbly mounds of yummy-ness would be perfect to impress and delight your guests.
Just allow plenty of time to coax them out of their moulds.
Slim-Line Pannacotta with Rhubarb
Ingredients:
- 100ml skimmed milk
- 30g powdered sugar
- 2 leaf gelatine sheets (I used Costa Fine Leaf)
- 200ml non-fat strained yoghurt (the really thick kind. I like Liberté)
- 175ml buttermilk
- 1/2 tsp vanilla bean paste
- 1 tsp vanilla extract
- 1 – 2 tsp agave syrup, depending on how sweet you like it
- flavourless oil, for greasing
- 450g rhubarb, cut into pieces
- 4 1/2 tsp soft light brown sugar
Method:
- Grease 4 dariole moulds lightly with the oil, place on a tray and set aside.
- Place the milk and powdered sugar in a medium saucepan and warm over a low flame until it steams.
- While the this is happening place the gelatine sheets in some cold water to soak (if you have used a different brand, please follow their instructions) until they are floppy. Squeeze to remove any excess liquid.
- Remove the milk from the heat and add the gelatine, stirring until it has dissolved.
- Allow to cool for a couple of minutes then stir in the vanillas, yoghurt and buttermilk. Add 1 tsp of agave syrup and taste. If you want it a bit sweeter, add another tsp.
- Carefully pour the mixture into the prepared moulds and place in the fridge to set, ideally over-night but 4 hours minimum.
- While the pannacotta are setting, cook the rhubarb by heating an oven to 160 Celsius / 140 fan / 325 Fahrenheit. Place the rhubarb and the brown sugar in an ovenproof dish with a lid (or cover with foil) and bake for 30 – 45 minutes, until the rhubarb is soft and falling apart. Remove the lid and set aside to cool completely.
- Once the pannacotta has set, carefully run a thin blunt knife around the edge of the mould and turn out onto a plate. It they are a little resistant, dip the mould briefly in a bowl of hot water to help loosen the edges.
- Top with the rhubarb and serve immediately.
© The Pink Rose Bakery 2015
Pannacotta recipe adapted from Delicious magazine.
The Pink Rose Bakery 
Sounds delicious, I love the look of the rhubarb. I’m quite a pannacotta fan, but I never really order it, there’s usually something more appealing on the menu (pannacotta is NEVER going to win when there’s chocolate fudge cake, is it!). I’ve never tried to make it, but it doesn’t sound too scary…. maybe i’ll give your recipe a go x
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Do! It is a very simple recipe – not too scary at all 🙂 x
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Pannacotta is gooood! I’ve never made one either; these look lush but I’ve been pondering a blue cheese pannacotta for a while now…hmmm…
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Oh, now you’ve just spoiled it! 😉
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So Yummy! Have to give this a try!
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Num num, I LOVE pannacotta! Right, two questions: I can’t get leaf gelatine, so roughly how many tsp of powdered do you think might do the job? We get little 7g sachets of the stuff too, maybe one of those? Also, bearing in mind the ambient temperature round here is generally in the low 30s, milk isn’t going to steam any time soon. How long approximately should I heat it, or to what temperature roughly?
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Okay, have had a look into the whole leaf vs. powdered gelatine and it isn’t as straight forward as I thought and will require a little maths. Have a read of this link: http://www.nigella.com/kitchen-queries/view/Gelatine-Leaves-to-Powder-Conversion/2376 hopefully it will help!
With regards to temp – I don’t think a length of time is going to be particularly helpful as your ambient temperature will be significantly warmer than mine! All you really need to do is warm it enough so that the gelatine melts / dissolves. I guess about 50 – 60 Celisus. Hope this helps!
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Still somewhat befuddled, but I will have a bash at using the equivalent of a sachet, which is enough to set a cheesecake to a gentle firmness. 3 tsps, or one 7g (1/4oz) sachet. Otherwise it’s just going to be trial and error… As for the milk, up to coffee making temperature, then!
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Hmm, you may not need a whole sachet. Just thinking about the quantity of cheesecake vs. quantity of pannacotta. Although I suppose a whole sachet is a good place to start – if it is too rubbery you know it’s too much!
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