Serves: 8-10 depending on size of dish or moulds used
Panna cotta:
12.5ml (2 tsp) gelatine powder
500ml (2 cups) cream
500ml (2 cups) water
1 vanilla pod, split or use 5ml (1 tsp) vanilla extract
100g (½ cup) sugar
180ml (⅔ cup) quality Greek yoghurt
Grape coulis:
250ml (1 cup) seedless black grapes (you can replace with seedless white or pink grapes or a mixture of all)
200ml water
3 tbsp (45ml) caster sugar, optional
2.5ml (½ tsp) gelatine powder, optional
10ml (2 tsp) balsamic vinegar
Splash of white wine, optional
Method: To make the panna cotta, sprinkle the 12.5ml gelatine over 45ml (3 tbsp) water and set aside to form a gel.
In a medium saucepan combine the cream, water, vanilla and sugar. Bring to a gentle boil then reduce to a simmer and cook for five minutes. Remove from heat.
Place the yoghurt in a bowl and pour over a little of the hot cream mixture, stirring till smooth. Return the mixture to the pot and bring to a simmer.
Microwave the gelatine for 30 seconds on medium to dissolve then pour into hot cream, stirring over the heat until smooth. Remove from heat.
Divide mixture between individual moulds, if using, or pour into a 2-litre shallow dish. Cover and refrigerate for at least five hours or overnight.
To make the coulis, combine the grapes, water and caster sugar in a pan. Bring to the boil then simmer on low heat, then add gelatine* stirred into a little water, and reduce heat. Use a potato masher to crush some of the grapes but leave some whole. Add the vinegar and wine, if using. Bring to a simmer and remove from the heat and cool completely.
Pour the grape coulis over the set panna cotta just before serving or serve separately. *The gelatine added to the coulis just thickens the mixture on cooling without changing the colour.
• Panna cotta recipe courtesy of chef Vassilios Holiasmenos of Kolonaki Greek Kouzina in Parkhurst, Johannesburg...