Panna Cotta
Ingredients
- 1/2 packet Unflavored gelatin powder (or 1 tsp)
- 1 1/2 tbsp Cold water
- 1 1/2 cups Heavy cream, divided
- 1 cup Plain whole-milk yogurt
- 1 tsp Pure vanilla extract
- 1/2 Vanilla bean, split and seeds scraped (May omit if you don't have- just increase the vanilla extract to 2 tsp)
- 1/3 cup Sugar
- Lemon for zest
- Fruit for topping
Instructions
- In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds.
- Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat.
- Turn off the heat, add the softened gelatin to the hot cream and stir to dissolve.
- Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine.
- Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
- To serve, run a small knife around each dessert in the ramekin and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with fresh berries or fruit. Dust lightly with freshly grated lemon zest and serve.
- You may also leave in ramekin, garnish in the dish and serve that way.
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