Lemon and Vanilla Bean Buttermilk Panna Cottas with Macerated Strawberries

Lemon and Vanilla Bean Buttermilk Panna Cottas with Macerated Strawberries

Preparation time: 20 minutes + chilling/macerating time

Cooking time: 5 minutes

Serves: 6

INGREDIENTS

2 tablespoons lemon juice
2 ½ teaspoons powdered gelatin
720g Moo Greek style yoghurt
1 teaspoon vanilla bean paste
2 teaspoons lemon zest
1 cup buttermilk
¼ cup honey

Macerated strawberries

1 punnet strawberries, hulled and sliced
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon mint leaves, finely shredded

METHOD

  1. Pour lemon juice into a small bowl, sprinkle over gelatin and allow to stand for 5 minutes to sponge.
  2. In a large mixing bowl combine yoghurt, vanilla and zest together, stirring until well combined.
  3. In a small saucepan heat buttermilk and honey together over a medium-low heat until mixture is quite warm, but do not boil. Remove from heat. Add gelatin mixture, stirring to combine until gelatine dissolves. Allow to cool for 10 minutes. Pour through a sieve onto the yoghurt mixture, stirring until combined.
  4. Divide mixture evenly between six ¾ cup (180ml) glasses, cover and refrigerate overnight.
  5. For the macerated strawberries, combine strawberries, juice, honey and ½ the mint together in a small bowl, stirring gently to combine. Leave to stand for 20 minutes, to allow the strawberry juices to be released.
  6. Serve each panna cotta topped with macerated strawberries and a sprinkle of remaining mint.

Nutrition Information

Panna Cottas with Macerated Strawberries (approx. 236g per serve): 978kJ, 10.3g protein, 6.8g fat, 4.2g saturated fat, 31.3g carbohydrate, 31.1g sugars, 119mg sodium, 1.5g fibre. Buttermilk Panna Cottas on own (approx. 188g per serve): 868kJ, 9.9g protein, 6.7g total fat, 4.2g saturated fat, 25.7g carbohydrate, 25.6g sugars, 116.9g sodium, 0.4g fibre.

From the dietitian

These Buttermilk Panna Cottas are a healthier version of traditional Panna Cotta recipes, being lower in kilojoules, total fat, saturated fat and sugar. Reducing our overall saturated fat intake helps us to reduce our risk of high cholesterol and heart health problems; reducing our sugar intake can help manage our weight. This recipe replaces cream (35% fat and 24% saturated fat) and full cream milk (around 3.4% fat) used in traditional recipes with Moo Greek Style Yoghurt (4.8% fat) and buttermilk, providing a lighter, tangier taste along with the lemon juice and zest.

Regular buttermilk is around 3.6% total fat (similar to full cream milk) but is also available in reduced fat (2% fat, used in this recipe analysis) and low fat (1% fat) versions. Honey has been used instead of sugar. Honey contains around 20% less sugar per 100g in comparison to white sugar; the main reduction in this recipe is the volume of honey used being only ¼ cup.

Recipes & Food Styling by Fiona Roberts.
Photography by David Sievers.
Consultant Dietitian: Julie-Anne McWhinnie – Accredited Practicing Dietitian.

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