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GREEK YOGURT PANNA COTTA
Panna cotta is a classic Italian custard dessert that's egg-free - unlike traditional panna cotta, however, this Greek yogurt panna cotta adds extra creaminess for a silky smooth bite that just melts in your mouth.
INGREDIENTS
1 tbsp powdered gelatin (9 g)
3 tbsp water cold (15 g)
2 cups heavy cream divided (480 g)
½ cup granulated sugar (100 g)
1 cup nonfat Greek yogurt (225 g)
2 tsp vanilla extract
INSTRUCTIONS
In a small bowl, combine water and gelatin. Stir to hydrate the gelatin and set aside ("blooming" the gelatin).
In a small saucepan, combine 1 cup of heavy cream and sugar. Stir and cook over medium heat until the cream starts lightly simmering. Take off of heat and mix in the bloomed gelatin.
In a medium bowl, mix together Greek yogurt, the other cup of heavy cream, and vanilla extract. Pour heated cream into the yogurt mixture and stir until combined.
Divide into glasses, ramekins, or other dish of choice. Cover with plastic wrap and chill in the fridge for 3-4 hours, or until fully set.
Serve in glasses or flip the panna cotta on a plate. Top with sauce or fruit of choice and enjoy!
NOTES & TIPS
To flip the panna cotta, use a sharp knife to release it from the edge of the ramekin. Place a plate over the ramekin and flip; if the panna cotta still doesn't come out, place the ramekin in a bowl of hot water for 5-10 seconds at a time and flip again.
This recipe is extremely versatile! Since this is a plain vanilla recipe, practically anything goes well with it. In the picture, I used mangoes and pink dragonfruit to plate the panna cotta, but really any sort of fresh fruit/berries would be lovely with this recipe.
You can also easily spice up this recipe. For example, adding a teaspoon of cinnamon makes for a panna cotta that goes wonderfully with caramelized apples and peaches. Steeping the heavy cream with coffee pairs perfectly with chocolate and caramel tones. There are endless possibilities!
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