Vanilla-Ginger Yoghurt Panna Cotta

Vanilla-Ginger Yoghurt Panna Cotta

Don't judge me by my name please! I Trust me, despite substituting heavy cream with yoghurt, this classic Italian dessert is still heavenly! I poured some gingery "Sekoteng" mommy made over the wobbly panna cotta... Yumm... Yeah.. sore throat, but I'm still having my dessert!!

Vanilla Ginger Yoghurt Panna Cotta, makes 6 small cups

Ingredients:

1 3/4 cups of low-fat milk

1 1/4 cup fat free yoghurt

2 1/4 tsp gelatine powder

2 tbsp cold water

1/2 vanilla bean

Some crushed ginger, to taste (you can omit this if you don't like ginger; shame on youuu)

Directions:

1. Sprinkle the gelatine over 2 tbsp of cold water. Let it bloom while you move on to step 2.
2. Pour all the milk into a pan. Toss the crushed ginger in. Scrape the vanilla beans and toss 'em into the pan too. Turn the heat to low, and heat just until it begins to boil.
3. Pour a bit of the hot milk mixture into the gelatine mixture. Stir well until the gelatine dissolves. Transfer the gelatine mixture back into the pan, together with the rest of the milk.
4. Add the yoghurt into the milk mixture! Stir stir stir. I used a whisk.
5. Strain if you want your panna cotta to be smooth, wobbly, silky..... like I did :p
6. Pour the panna-cotta mixture evenly over the ramekins/cups/whatever container you want to use. Let it cool and refrigerate

Note: If you want to unmold your panna cotta, make sure to lightly brush your container with oil. lightly!

Enjoy the panna cotta!! wobble wobble wobble!!!

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