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Author Notes: This is simply the best panna cotta I've ever had. Don't think the yogurt is in there for any healthful reasons, it's there to lend a slightly sour flavor. Really this dessert is about it's silky consistency. Using an excellent quality whole milk yogurt and whipping cream (not ultra-pasteurized) is essential as is using bakers gelatin sheets. Personally I think powdered gelatin has a bitter flavor to it. You can buy them on line or in a well stocked gourmet store. Served with fresh berries this is divine. —flavoristabarr
For the Panna Cotta
- 4 1/2 sheets of gelatin (gelatin is sold in 1/2 sheet size)
- 3 1/2 cups heavy cream (I used Farmers Creamery)
- 1 Vanilla Bean, split in half lengthwise, scrap out the seeds
- 1 cup light (Regular sugar will work too) Brown Sugar
- 2 cups whole milk yogurt (Traderspoint Creamy)
For the Fruit
- 1 cup freshly sliced strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1/4 cup sugar of your choice
- Place the heavy cream and the vanilla bean into a medium sauce pan over medium heat. Bring to a boil; watch the pot so that it doesn’t boil over. Remove from heat. Scrap the insides of the vanilla bean into the cream and stir well.
- Place 4 of the gelatin sheets into a large pan filled with cool water. Let "bloom" or soften for 5 minutes.
- Once the cream is turned off and only slightly warm, pick the gelatin sheets out of the water bath and place them into the cream and stir.
- Stir the brown sugar, and yogurt into the cream. Mix gently, but well.
- Using a fine sieve, strain the mixture into ramekins. Immerse the ramekins into a cold water bath. Place in the refrigerator and allow to set. This takes about 3 hours.
- Place the prepare berries into a bowl and sprinkle the sugar over them. Allow the juices to run making a light sauce. Panna Cotta also makes a very good breakfast, what a divine way to start the day!
- This recipe was entered in the contest for Your Best Pudding