In a low to medium heat, add in 1 cup of milk
Add in 2 cinnamon stick @5cm. Bring to a boil and let it sit for at least 10 mnts to infuse the cinnamon flavor to the milk
Sieve or just take out the cinnamon stick, and put the milk in a prepared bowl. The milk is now beautifully flavored with cinnamon!
Add in 2 cups of skim yoghurt
Mix until all of the ingredients are incoorporated
Prepare 1 tbsp of powder gelatin (unflavor) and 1/4 cup of boiling water
Sprinle the gelatin into the boiling water and mix with a fork to dissolve
Add in the gelatin into the milk-yoghurt mixture. Stir in constantly until well combined
Prepare your molds
Fill in the molds til almost full
Cover with the lid (or not) and put them in the fridge up to 5-6 hours. Now we prepare the tomato lime compote
Prepare 500gr of fresh (better ripe) tomatoes in a separate bowl. Bring some water to a boil and add in to the tomato bowl. Cover with the lid and let it sit around 10 mnts until the skin loosen
When cool enough to handle, slip off the skins.
Remove the seeds and cut the tomatoes into 1/2 inch (1.5cm) pieces. Set aside
Discard the excess water in a saucepan and put the sliced tomatoes in. In a low to medium heat. add in lime zest (from 1 small to medium lime ...
100gr of sugar and a pinch of salt
Stirring constantly to avoid sugar from caramelization. Bring to a boil, add in the lime juice& 1 tsp of cornstarch then quickly stir to dissolve and thickened. Let it boil for 1 mnt then set aside
Our tomato and lime compote is ready. Now the assembling time ...
Run thin knife aroud edge of the mould and gently shake it to release panna cotta
Topped with tomato and lime compote. Fresh and healthy ☺ enjoy!
- 1.0c non-fat milk
- 2.0 cinnamon stick @5cm
- 2.0c skim plain yoghurt
- 1.0Tbsp powder gelatin
- 1/4c boiling water
- 500.0g fresh tomatoes
- 100.0g granulated sugar
- 1.0 lime, small to medium
- 1.0tsp cornstarch