A 1937 Cox-Gelatin booklet brough to my mind the fruity and refreshing yogurt cream my mother used to make all the time. We didn't know then that it was actually a yogurt panna cotta(!)
This looks really good! I hadn’t thought of using yoghurt instead of cream, so thank you. As a child of the 1970s I am have a natural fear of gelatin, but an even greater one of cornflour. I had a super bay-leaf and rhubarb blancmange recently which I recreated successfully at home, infusing the warmed milk with the bay leaves, and used with restraint, the silkiness of the gelatin banished the rubbery horrors of my childhood. You have inspired me to try a few more variations!
This looks really good! I hadn’t thought of using yoghurt instead of cream, so thank you. As a child of the 1970s I am have a natural fear of gelatin, but an even greater one of cornflour. I had a super bay-leaf and rhubarb blancmange recently which I recreated successfully at home, infusing the warmed milk with the bay leaves, and used with restraint, the silkiness of the gelatin banished the rubbery horrors of my childhood. You have inspired me to try a few more variations!