One of my dream summer desserts: creamy low FODMAP Greek yogurt panna cotta, topped with sharp-but-sweet gooseberry compote and crushed almonds. At their best from late June to mid August, gooseberries have such a short season I can’t resist using them in them in everything from dressings to sweet desserts. At the start of the season especially, they can be quite hard and tart so are most delicious cooked, paired with a generous helping of sugar.
Gooseberries haven’t been tested for FODMAPs yet (as far as I’m aware) but I know many who can tolerate no problem, so if you’re past the elimination phase, why not try munching a small amount of compote and seeing how you get on. If gooseberries aren’t your thing though, don’t fear. This low FODMAP panna cotta recipe is delicious by itself. Light and creamy, with a hint of vanilla and lemon, it’s one of my favourite ways to end a laid back dinner. You could also make the compote with any other FODMAP friendly fruit in season, such as blueberries, raspberries or strawberries – just adjust the amount of sugar depending on the sweetness of your fruit.
I know many people who follow the low FODMAP diet who stay away from dairy based desserts – but many are incredibly easy to make lactose-free and therefore low FODMAP, with just a few simple tweaks. Have a go at my recipe below to see just how simple the swaps can be!
Ingredients
For the panna cotta:
Vegetable oil, if wanting to turn out the panna cottas
400ml lactose free cream
1/2 vanilla pod, or 1 teaspoon vanilla bean paste
1 pared strip of lemon zest
60g caster sugar
2 1/2 sheets leaf gelatine
200ml lactose-free Greek yogurt, at room temperature
For the gooseberry compote:
400g gooseberries, topped and tailed
65g caster sugar
30g almonds, roughly chopped
Method
Prepare 4 small moulds or glasses. If you’d like to turn the panna cottas out, brush your moulds very lightly with oil and invert on a wire rack over a plate to drain.
Put the cream into a saucepan with the seeds of the vanilla pod and lemon zest, then bring to scalding point over a medium heat. Remove from the heat, add 60 g sugar and stir to dissolve. Set aside to infuse for 15–20 minutes. Soak the gelatine in cold water until soft, about 5 minutes.
Remove the lemon zest from the infused cream and gently reheat over a low to medium heat. Give the gelatine leaves a squeeze to remove any excess water and then add them to the warmed cream, stirring to dissolve. Strain the mixture into a bowl and stir in the Greek yogurt. Pour the mixture into your moulds and chill in the fridge for a few hours, or ideally overnight if you have time.
While the panna cotta is chilling, make the compote. Put the gooseberries in a pan with the sugar and 40ml water. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft. Feel free to add a little more sugar to your taste. Leave to cool completely and store in the fridge.
When you’re ready to serve, top the panna cottas with a spoonful of compote and a sprinkle of chopped almonds. If you’re turning out the panna cottas, dip each mould very briefly in hot water, then turn upside down on to a serving plate and give it a shake.
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