Yogurt Panna Cotta

Yogurt Panna Cotta Recipe
James Carrier
Panna Cotta is an Italian eggless custard dessert that is chilled and often served with fresh fruit or chocolate. Use whole-milk yogurt for this dish, not low- or nonfat. Serve panna cotta with fresh strawberries, rinsed, stemmed, and halved or quartered.

Yield:

Makes 6 to 8 servings

Recipe from

Sunset

Nutritional Information

Calories 260
Caloriesfromfat 66 %
Protein 4.5 g
Fat 19 g
Satfat 12 g
Carbohydrate 18 g
Fiber 0.0 g
Sodium 55 mg
Cholesterol 69 mg

Ingredients

2 teaspoons unflavored gelatin (a 1 1/4-oz. envelope)
2 cups whipping cream
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1/2 cup sugar
3 strips orange peel (orange part only; each about 1/2 in. wide and 2 to 3 in. long)
1 2/3 cups plain yogurt (see notes)
About 1/2 teaspoon salad oil

Preparation

1. In a small bowl, sprinkle gelatin over 1/4 cup cream. Let stand, without stirring, until gelatin is soft, about 10 minutes.

2. Meanwhile, pour remaining 1 3/4 cups cream into a 1- to 2-quart pan over medium heat. Scrape seeds from vanilla bean into cream, then add the bean (if using vanilla extract, add after yogurt, below), sugar, and orange peel; stir until sugar is dissolved and mixture is simmering. Remove from heat. Add gelatin mixture and stir until gelatin is completely dissolved. Pour into a large bowl. Remove vanilla bean and orange peel and let cool 10 minutes. Add yogurt (and vanilla extract, if using) and stir until well blended.

3. Lightly brush a 4-cup tube mold (or eight 1/2-cup molds) with oil; pour cream mixture into mold. Cover and chill until set, 8 hours or up to 2 days.

4. Just before serving, unmold: Gently run a knife between panna cotta and sides of mold to loosen. Invert a plate over mold and, holding plate and mold together, turn over; lift off mold. If panna cotta doesn't slip out easily, immerse mold to just below rim in warm water for about 2 seconds; lift out, dry bottom of mold, and repeat to invert onto plate.

Note:

March 2002
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