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Greek yoghurt 'panna cotta' and Provençal black figs with heather honey

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. 1½ leaves gelatine
  2. Water
  3. 150ml/¼ pint milk
  4. 150ml/¼ pint double cream
  5. 12 fresh figs, quartered
  6. 6 tbsp heather honey
  7. 600ml/1 pint organic Greek yoghurt

Possible health benefits

General information, not medical advice.

  1. Yogurt High in iodine · Source of calcium · Source of phosphorus

    High in iodine · 59 µg per 100 g, 39% of the reference intake per 100 g

    • Iodine contributes to normal cognitive function.
    • Iodine contributes to normal energy-yielding metabolism.
    • Iodine contributes to normal functioning of the nervous system.
    2 more authorised claims
    • Iodine contributes to the maintenance of normal skin.
    • Iodine contributes to the normal production of thyroid hormones and normal thyroid function.

    Iodine is a mineral found in some foods. The body needs iodine to make thyroid hormones. NIH fact sheet

    Source of calcium · 167 mg per 100 g, 21% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of phosphorus · 127 mg per 100 g, 18% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Nutrients per 100 g of “Yogurt, plain, nonfat”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Place the gelatine into a bowl of iced water and leave to soften for five minutes. Pour the milk and cream into a small pan and bring to the boil.
  2. Remove the softened gelatine from the iced water, gently squeeze out the excess water and stir into the milk and cream. Remove from the heat and stir until the gelatine has dissolved.
  3. Pour this mixture through a fine sieve (to remove any lumps) into a small bowl. To start chilling the mixture and to allow it to start setting, fill a larger bowl with iced water and place the small bowl inside in it.
  4. When the mixture starts to thicken slightly, pour in the Greek yoghurt and stir until completely combined and smooth.
  5. Pour the mixture into four panna cotta moulds (2cm/½in deep x 10cm/4in wide), cover with cling film, place in the fridge and leave to set for at least three hours.
  6. Heat the honey in a pan over a medium heat. When the honey starts to boil rapidly, add the figs and cook for two minutes, stirring a couple of times.
  7. To serve the panna cotta, dip each mould into a little hot water, preferably from a just boiled kettle, for 2-3 seconds. Turn out onto four serving plates. Spoon the figs and hot honey around the panna cotta and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Wooden spoon
  • Sieve
  • Kettle
Source Not stated: saved from a website or mailing list, rights unverified
Credit

By: Stephen Terry. From the programme: Great British Menu. Saved from BBC Food, file Recipes/bbcfood-archives/greekyoghurtpannacot_88203.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the bbc-food-html text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.