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Voici une pannacotta tout en légèreté puisqu’elle est à base de yaourt à la grecque et non de crème fraîche.
Elle se compose donc d’une délicieuse et onctueuse crème au yaourt parfumée à la vanille pas trop ferme, surmontée d’une petite gelée au nectar de mangue. Point de gélatine mais de l’agar agar, un gélifiant végétal que l’on trouve de plus en plus dans le commerce.
Pour une pannacotta plus ferme, rajoutez une 1/2 cuillère à café d’agar agar. Ces petits entremets forment un dessert express qui présente bien et se savoure en un rien de temps !
Préparation
Délayer l’agar agar dans le lait dans une casserole, ajouter le sucre. Bien mélanger, porter à ébullition pendant 30 sec en remuant
Verser les yaourts dans un saladier, ajouter les graines de la gousse de vanille grattée, mélanger. Verser le liquide chauffé dessus et bien remuer.
Répartir dans les verrines, entreposer au moins 1h au réfrigérateur.
Prélever environ 1/3 du nectar de mangue, y diluer l’agar agar dans une casserole et porter à ébullition 30 sec. Ajouter le reste de nectar, bien mélanger et verser délicatement sur les pannacottas. Réfrigérer 2 h au moins.
