Some weekends I want dessert without turning the kitchen upside down. This is the kind of sweet I make when I’m already in comfy clothes and the sink is empty. It’s gentle, not overly sweet, and feels more like a quiet treat than a showpiece.
Ingredients
- 120 g white chocolate, roughly chopped
- 200 ml heavy cream
- 2 tbsp plain Greek yogurt
- Zest from ½ orange or lemon (very finely grated)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Pour about half of the cream into a small saucepan and warm it slowly over low heat. It should feel hot to the touch but never bubble.
- Take the pan off the heat, add the chopped white chocolate and salt, then leave it alone for a minute. Stir gently until it turns smooth and glossy.
- In a separate bowl, lightly whisk the remaining cold cream just until it thickens slightly — it should still be soft and fluid, not stiff.
- Fold the yogurt, vanilla, and citrus zest into the melted chocolate mixture. The texture will loosen at first — that’s fine.
- Using a spatula, gently combine the chocolate base with the semi-whipped cream. Work slowly, scraping from the bottom, until the mixture looks airy and even.
- Spoon into small glasses or bowls and refrigerate for at least 1 hour to set lightly.
You may also like: Panna Cotta
Serving ideas
- Sprinkle with crushed pistachios or toasted coconut just before serving.
- Add a spoon of tart berry compote to balance the sweetness.
- Serve slightly chilled, not ice-cold — the flavor opens up more that way.
