Chamomile Yogurt Panna Cotta Recipes

CHAMOMILE-YOGURT PANNA COTTA

Steps:

• Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.
• Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.
• Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey.

YOGURT PANNA COTTA

Steps:

• In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
• In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
• Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.

CHAMOMILE PANNA COTTA WITH QUINCE

Steps:

• Poached Quince:
• Rub quinces with a damp paper towel to remove fuzz. Cut 4 quinces into large pieces (no need to peel, core, or remove seeds); set remaining 2 quinces aside. Place quince pieces in a large saucepan and add cold water to cover. Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until quinces are very soft, 60-75 minutes. Straincooking liquid into a large bowl; discard solids. Wipe out saucepan and reserve.
• Meanwhile, peel reserved quinces and cut flesh off of cores into 4 lobes (be careful; core is very hard). Place in reserved saucepan and add tea bag, lemon zest, sugar, and quince cooking liquid. Scrape in vanilla seeds; add pod. Bring to a boil, then reduce heat and gently simmer, stirring occasionally, until quinces are a deep pinkish-red and tender and liquid is syrupy, 45-60 minutes. Let quinces cool in syrup, then stir in lemon juice. Remove pod.
• Do Ahead
• Quinces can be poached 5 days ahead. Cover and chill.
• Panna Cotta and Assembly:
• Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth.
• Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Add tea bags and scrape in vanilla seeds; add pod. Remove from heat and let sit until flavors are infused, 15-20 minutes.
• Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften.
• Reheat milk mixture over medium-low just until steaming. Remove from heat and add gelatin, stirring to dissolve. Strain into bowl with yogurt mixture; discard solids. Whisk until smooth. Pour into glasses or ramekins, dividing evenly. Chill panna cotta until set, at least 4 hours. Serve topped with poached quinces and syrup.
• Do ahead
• Panna cotta can be made 2 days ahead. Cover and keep chilled.

VANILLA YOGURT PANNA COTTA

Steps:

• In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds. Add bean and seeds to gelatin mixture., Heat over low heat, stirring until gelatin is completely dissolved. Combine yogurt and sugar; gradually whisk into gelatin mixture. Cook and stir just until blended. Discard vanilla bean. Pour into four ungreased 10-oz. ramekins or custard cups. Cover and refrigerate for at least 5 hours or until set. , Unmold panna cotta onto dessert plates. Garnish with cranberry sauce and/or pear slices if desired.

CHOCOLATE YOGURT PANNA COTTA

Steps:

• Add gelatin to 1/4 cup milk in a small bowl and let soften.
• Heat 1 cup milk to just below the boiling point.
• Stir in vanilla and chocolate syrup.
• Taste and add sugar if desired.
• Whisk in gelatin and milk mixture until gelatin dissolves.
• Remove from heat and stir in yogurt until smooth.
• Refrigerate 3-4 hours before serving.