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. —barr
Ingredients
- 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
Directions
-
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.
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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.
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Stir the brown sugar, and yogurt into the cream. Mix gently, but well.
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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!
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