Yogurt And Honey Panna Cotta Recipes

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.

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.

Steps:

• Soften gelatin in 1/2 cup of heavy cream.
• Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat. Whisk in the cream/gelatin mixture, followed by the remaining cream.
• Whisk the new cream mixture into the yogurt in a separate bowl. Pour into 6 individual serving cups/molds; or into a large mold. (I poured it into a large yogurt container.).
• Refrigerate at least 6 hours. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit.
• The fruit really balances out the rich sweetness of the panna cotta. The cookbook also had the fruit drizzled with honey, I found that to be too sweet.