Summery, fresh, cool, gorgeous and light-ish, this yogurt panna cotta is your answer to summer cravings with less guilt. Yogurt replaces most of the cream in this take of the classic Italian dessert, making you look better in any calorie consumption discussion (I never talk about these things but in case you do…). That said, this dessert is actually more delicious than creamy panna cotta. And so fresh with all that fruit nestled in jelly. Don’t forget the vanilla pod. It gives so much flavour and cute black spots.

Ingredients for the yogurt cream

• 2 ½ tsp gelatin (1 sachet)
• ¼ cup water
• 1 cup cream
• 1 vanilla pod
• 1/3 cup granulated sugar
• ¼ cup honey
• 2 cups strained, Greek style yogurt
• 1 tsp lemon zest
• Oil for brushing the mold

For the fruit jelly

• 2 ½ tsp gelatin (1 sachet)
• ¼ cup water
• 2 nectarines, diced
• 2 Tbs granulated sugar
• 2 Tbs honey
• 2/3 cup peach or orange juice

Method:

Make the yogurt cream. In a small bowl put gelatin and water. Let it stand for a few minutes.

Pour cream in a medium saucepan over medium heat. With a sharp paring knife, split vanilla pod lengthwise. Scrape the vanilla seeds and add to the cream together with the pod. As soon as cream boils, remove from heat. Add the bloomed gelatin and stir until completely dissolved. Add sugar and honey and mix.

Put yogurt and lemon zest in a large bowl. Mix with a whisk. Strain cream mixture into the yogurt bowl. Mix to combine.

Brush a silicon mold with vegetable oil. Pour yogurt cream mixture into the mold. Transfer to the fridge until set.

Make the fruit jelly. In a small saucepan put gelatin and water. Let it stand for a few minutes.

In a large bowl mix nectarines, sugar and honey. Set aside until needed.

Put the saucepan with the gelatin over medium heat. Stir until gelatin is completely dissolved. Add the peach or orange juice and stir until mixture is smooth. Take off the heat.

Pour gelatin-juice mixture in the bowl with the chopped nectarines. Mix briefly. Using a spoon transfer fruit and juices on the yogurt cream (cream must be completely set). Transfer dessert back in the fridge until fruit jelly is set.

To serve unmold panna cotta on a platter. Slice and serve.