CHAMOMILE-YOGURT PANNA COTTA
Panna cotta is an eggless custard set with gelatin. Here, yogurt stands in for the usual cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h30m
Number Of Ingredients 7
Steps:
- Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.
- Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.
- Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey.
HONEY-YOGURT PANNA COTTA
In Italian, the name for this custardlike dessert means "cooked cream."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 7
Steps:
- Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
- Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
- Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
- Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
- Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
- To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.
YOGURT PANNA COTTA
For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
- In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
- Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.
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