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Vanilla skyr panna cotta with warm berries

Vanilla skyr panna cotta with warm berries

20 min · 17 g protein · 148 cals / serving

A wobbly, creamy vanilla panna cotta set with skyr instead of cream, so it tastes tangy and clean, like the best cheesecake filling, and turns out onto the plate in one piece. Spooned over the top: a quick warm compote of mixed berries and lemon that bleeds purple down the sides. Make it in the morning, serve it after dinner.

Servings4

Ingredients

Panna cotta

  • 1 cup skim milk
  • 2 1/2 tsp gelatin, powdered (about 1 envelope)
  • to taste stevia, about as sweet as 3 tbsp sugar, or use 3 tbsp sugar
  • 2 tsp vanilla extract, or the seeds of 1 vanilla pod
  • 2 cups skyr, plain, at room temperature

Warm berries

Steps

  1. Pour the milk into a small saucepan, sprinkle the gelatin evenly over the surface and leave it for 5 minutes to swell.
  2. Warm the milk over low heat, stirring, just until the gelatin has completely dissolved and the milk is steaming, 2–3 minutes; do not let it boil. Take it off the heat and stir in the sweetener and vanilla until dissolved.
  3. Whisk the skyr in a bowl until smooth, then pour in the warm milk in a thin stream, whisking all the time, until the mixture is silky and lump-free.Step 3, what it should look like
  4. Pour into four lightly oiled ramekins or glasses and chill until set, at least 4 hours or overnight.Step 4, what it should look like
  5. Shortly before serving, warm the berries with the sweetener, lemon juice and zest in a small pan over medium heat until they collapse into a loose, glossy sauce, 4–5 minutes. Let it cool for a few minutes.Step 5, what it should look like
  6. To turn out, dip each ramekin in hot water for 10 seconds, run a thin knife round the edge and invert onto a plate. Spoon the berries over and around.

Good to know

Why room-temperature skyr?

Ice-cold skyr can make the gelatin set in threads the moment the warm milk hits it. Take the skyr out of the fridge 30 minutes ahead, or warm it briefly in the microwave, and the panna cotta stays perfectly smooth.

Can I use Greek yogurt?

Yes, plain nonfat Greek yogurt or quark works the same way, at about the same score. Greek yogurt is a little softer and tangier; quark gives the firmest, creamiest set.

Vegetarian?

Gelatin is not vegetarian. Use 1 tsp (2 g) agar powder instead, at about the same score: boil it in the milk for 2 minutes (agar needs a boil to set), cool for a minute, then whisk into the skyr. Agar sets firmer, so serve it in the glasses rather than turning it out.

Alternatives

Per

Calories
56
Protein
(50%)
7 g
Fat
(3%)
<1 g
Carbohydrates
(48%)
7 g
of which sugar
5 g
Fiber
1 g
Sodium
31 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How

As written, 591 kcal goes into the pot and 1071 g of ingredients comes out as about 1060 g of food: 56 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.