Tuesday, November 24, 2015

Greek Yogurt Panna Cotta

A tangy creamy tasty custard.
Perfectly sweetened with a touch of honey. 

Panna Cotta is Italian for 'cooked cream.' Instead of the traditional cream and sugar used, this recipe uses Greek yogurt and honey! Healthier without compromising the creamy decadent qualities.

These would be great for parties since they are simple to make and can be made ahead of time. Serve them in the ramekins or unmold them onto a plate before serving. I served mine in some small decorative glass jars with toppings like granola, toasted coconut chips, almonds flakes, cacao nibs, and blueberries. Anything will work with this delicious base really. And of course, they are great on their own as well.

Greek Yogurt Panna Cotta
recipe adapted from Entertaining with Beth
made approx 11 small size jars
1 cup (240ml) milk
1 vanilla bean *1 tsp vanilla extract
1/4 cup (60ml) honey
1 envelope (0.25oz) unflavored powdered gelatin
2 cups (475ml) Greek yogurt 
1. In a small bowl, pour 1/4 cup of milk and sprinkle gelatin on top. Let stand until softened, 5-10 minutes.
2. In a saucepan, bring the remaining 3/4 cup of milk, and honey to a simmer. Add honey and stir to combine.
3. Add gelatin milk mixture, and whisk until gelatin is fully dissolved. Remove from heat.
3. In a separate bowl, whisk together yogurt and vanilla extract.
4. Strain milk mixture into yogurt. Whisk to combine until smooth.
5. Pour into glass jars/ramekins and refrigerate until set, at least 3 hours.
*I like to pour just halfway up the jar so there's room for toppings!
The directions on here have been modified to what I think will work better. This time, I sprinkled gelatin on hot milk and honey mixture, and gelatin clumped up. Honey was also burnt slightly due to whisk not reaching the edges of the pan. Nonetheless, the results were delicious. Fool proof recipe?

Heat milk and honey.
Whisk yogurt and vanilla extract in separate bowl.
Strain milk mixture over yogurt mixture.
Whisk till smooth.
Pour into ramekins/jars.
I love that this is a light dessert, and the topping options are endless. I would love to play around with adding a caramel on the bottom of the jars or serve with a blueberry compote next time!

Taste: 5 stars out of 5
Subtly tart from the Greek yogurt.
Texture: 5 stars out of 5
Creamy and decadent.

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