Panna Cotta with Baklava Crumb

The desert at the pop up was a vanilla panna cotta with a Baklava crumb. I love panna cotta, but it's not a dieter's friend. I swapped full fat cream for a mixture of light cream and fat free greek yoghurt. I’ve tested about 15 versions of this recipes to achieve a dish that is lower in fat and doesn't compromise on taste (ask Mr Get Well Fed, he’s been my taste tester).

Serves one

Have a play about with this if you want, but the ratio of liquid to gelatine should be 100ml liquid to 1/2 gelatine leaf. I used 60mls of light double cream and 40mls of fat free Greek yoghurt.

Method

1. Put the gelatine leaf in a bowl of water to soften.

2. Add 16g of honey into a bowl with the fat free Greek yoghurt and add in a tsp of vanilla paste.

3. Put the cream in a saucepan and gently heat (don't let it come to the boil). Add the gelatine leaf and whisk until fully dissolved.

4. Once dissolved, add the honey/yoghurt and vanilla mix.

5. Stir until all ingredients are well combined.

6. Pour into a ramekin which has been rubbed with olive oil and place in the fridge to set.

*** to make this veggie friendly just use veggie gelatine.

*** to make it vegan friendly, use 60mls coconut cream and 40mls soya yoghurt.

Baklava crumb

Baklava is a sticky sweet Middle Eastern desert with lots of sugar. I wanted the flavour without the calories. Method

1. Mix a tablespoon of light brown sugar with a tablespoon of cinnamon powder. Sprinkle over a sheet of filo pastry and bake in a low oven (100 degrees) for about 15 minutes.

2. Let it cool completely and then crumble to a coarse crumb and store in an air tight container. If it’s not fully cooled before storing, the moisture will soften the pastry and it won't be crispy.

3. Serve with crushed pistachios which have been roasted in a tsp of honey and a sprinkling of rose petals. Nutty sweetness, but without the calories.