I I was really shocked when I learned from the NGO Environmental Action collar Of the 51,000 tonnes of yoghurt that is wasted in the UK every year, half of it is in unopened containers! The reason is our arch enemy, date labels, which can cause confusion and trick us into thinking that perfectly safe yoghurts are not suitable to eat. This is one reason why many supermarkets are eliminating usable dates as yogurt, but are still using the best before dates. Remember, if a product does not have an expiration date, always do so Smell test Before throwing it away.
Today’s recipe is a light, gelatin-free version of panna cotta which is blended with agar agar (a type of seaweed), giving it a smooth texture. It’s refreshing, sour, delicious and easy to make. I use brown sugar for flavor and micronutrients, but regular sugar, honey, and other sweeteners all work well, too.
Waste is not panna cotta.
This vegan pannacotta is made with yoghurt instead of cream for a lighter, less rich and more refreshing flavor than traditional Italian pudding; It’s also a delicious way to use up excess yogurt or dairy equivalent. Things worked out beautifully for me Tea-soaked plums from last weekespecially with a little syrup drizzled on top; It also goes well with jam and any boiled seasonal fruit or compote. I like the smooth texture of yogurt as is, but if you want to add some crunch, sprinkle a few toasted nuts on top; For example, pine nuts have a delicious, sophisticated flavor that pairs well with plums.
serves 4
2½ tablespoons agar-agar flakes – I used to ClearspringHowever, if you have a different brand, you may need to change the amount according to the manufacturer’s instructions
50 grams brown sugarOr honey or maple syrup
1 teaspoon vanilla extract
300 grams of live yogurtOr a non-dairy alternative
For service
Tea-soaked plums, jam and shortbread
Pour 200ml of water into a small saucepan and sprinkle the agar flakes on top so they float. We raise the heat and leave it until it boils without stirring, then reduce the heat until it simmers and stir for five minutes, until the agar-agar completely dissolves. Turn off the heat and add the sugar and vanilla extract and stir again until that dissolves as well. Stir in yogurt until well combined. The agar will begin to set almost immediately, so quickly divide the mixture between four small cups, bowls, or molds, then place it in the refrigerator to set for at least four hours.
Serve straight from the bowls, or loosen the sides by gently shaking the glasses, then invert onto plates and enjoy plain or with tea-soaked plums or jams and shortbreads.
