Gastronomixs

Couscous panna cotta with mint

Yoghurt and mint panna cotta is a classic flavour combination that is often used. It is a component that you can make savoury or sweet.

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Sterklas ROC, Amsterdam, the Netherlands.

Couscous panna cotta with mint

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Ingredients

100

g

couscous

110

g

boiling water

125

ml

yoghurt

¼

bunch

mint

1

leaf of

gelatin

 

 

salt

Preparation method

  • Weigh the couscous in a large bowl.
  • Pour over the boiling water and cover with thick cling film.
  • Soak for about ten minutes and then stir with a fork.
  • Heat half of the yoghurt and dissolve the gelatin in it.
  • Blend the mint with the remaining yoghurt in the thermo blender.
  • Once the mixture is cold, mix it through the couscous and season to taste with salt.
  • If you want to make the sweet version, add 40g sugar.
  • Pour into moulds, glasses, or dish of your choice.

Serving suggestions

  • This component is perfect to include in desserts with fresh and tart flavours.

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