This is a perfect weekday treat. Why? Because it is easy to make, a joy to eat and (wait for it) healthy. So healthy in fact, that I even had one for breakfast one morning. Need I tell you it was nice then too?!
The pannacotta needs to be prepared in advance and you can prepare the baked apples too if you like. Just refridgerate after baking them, then heat them up until lukewarm before serving and add the rosemary then. I actually made mini pannacottas, and the recipe below made about 7 mini ones, but it serves 4 if normal sized portions.
Yoghurt pannacotta with baked apples, serves 4
300 ml natural yoghurt
100 ml milk
100 ml single cream
50 ml caster sugar, maybe a tad more
1 tsp gelatine powder
2 locally sourced apples
2 tbsp butter
2 tbsp caster sugar
2 tsp chopped fresh rosemary
Add yoghurt, cream and milk to a saucepan. Add the sugar and gelatine and bring to the boil. Remove from heat and leave to cool for a few minutes. Pour into ramekins. Leave to cool then refridgerate for at least 4 hours for the pannacotta to set.
Wash, core and dice the apples. Place in a buttered ovenproof dish and add the butter in dollops and sprinkle in the sugar. Bake until soft, for about 30 minutes in 180C. Stir occasionally. Leave to cool until room temperature. Add the rosemary and top the pannacottas with the baked apples.