Greek Yogurt Panna Cotta Recipes

Steps:

• In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.

Steps:

• Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
• Set aside at room temperature.
• Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
• Set it aside.
• Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
• Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
• Meanwhile, whisk together the egg whites and the remaining sugar.
• Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
• Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
• Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
• The custard is done when it thickens enough to coat the wooden spoon.
• Remove the custard from the heat and stir in the bloomed.
• gelatin.
• Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
• Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
• Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
• Whisk gently but briskly until the ingredients are homogeneous and smooth.
• Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
• Refrigerate custards for at least two hours or up to two days before serving.