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Yogurt panna cotta, hunza apricots & popcorn

Yogurt panna cotta, hunza apricots & popcorn

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight soaking and at least 3 hrs chilling
  • More effort
  • Serves 6

This delicate panna cotta with a sprinkling of crunchy popcorn is the ultimate dinner party dessert. Hunza apricots lend this dish a caramel flavour

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal442
fat27g
saturates14g
carbs42g
sugars38g
fibre2g
protein7g
salt0.4g
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Ingredients

For the panna cotta

For the hunza apricots

For the popcorn

Method

  • STEP 1

    The day before, mix the apricots with the sugar, cinnamon and 300ml water, and leave to soak.

  • STEP 2

    To make the panna cotta, soak the gelatine in cold water for 5 mins. Meanwhile, heat the cream, milk and sugar together over a gentle heat, stirring until the liquid is steaming but not boiling. Squeeze out the gelatine, then stir into the hot liquid to melt. Pour through a sieve into a bowl. Whisk in the yogurt, then pour into six ramekins. Chill for 3-4 hrs or overnight.

  • STEP 3

    The next day, simmer the apricot mix in a pan until the water is reduced and the apricots are sticky and soft. If the apricots are still firm, add another 300ml water and reduce again. Leave to cool to room temperature.

  • STEP 4

    Heat 1 tbsp oil in a large saucepan with a lid on a medium-high heat. When hot, add the corn and cover with the lid. Hold the pan’s handle and lid, and when you hear the first pop, slowly shake the pan. When the popping dies down, remove from the heat, add the melted butter and season with salt.

  • STEP 5

    To serve, place the apricots on the panna cotta in the ramekin and add some popcorn.

Goes well with

Recipe from Good Food magazine, February 2017

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Overall rating

Rating: 5 out of 5.2 ratings
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