Skyr … is yoghurt, in case you were wondering. And panna cotta is … well, I’m sure no explanation is required. A bit more info about Skyr – it is an Icelandic yoghurt similar to Greek yoghurt. It is high in protein, no added sugar and even though it is low in fat (I know it contradicts LCHF) I like that the texture is thicker and the flavour is a touch sweeter than Greek yoghurt. And mixed with double cream we’re back to LCHF again.
Skyr was recently introduced in the UK, and can be bought in most supermarkets, so far I have found it in Sainsburys, Asda and Tesco.
1 leaf gelatine
100ml double cream
¼ tsp vanilla powder
100 g Skyr
juice of 1/2 lemon
Strawberries and pistachios
Soak the gelatine in cold water – see the instructions on the box. Pour cream, sukrin and vanilla powder in a small saucepan and bring to a boil. With your hands squeeze the water from the gelatin and stir it into the hot cream. Keep stirring until it has completely dissolved. Remove from the heat and let the mixture cool slightly before whisking in Skyr . Season with lemon juice– I like tart desserts so I added all of the juice. Divide the panna cotta into two serving dishes (I made one large for 4 people) and place in the refrigerator 3-4 hours.
Just before serving decorate with strawberries and chopped pistachios. Enjoy!