Greek Yogurt Panna Cotta With Grilled Honeyed Figs And White Nectarines Recipes
GREEK HONEY & YOGURT PANNA COTTA
From: New York's 25: Taste Of Greece - Oct 16-Nov 18, 2006. "I had a dessert about 10 years ago at a Greek restaurant on Ninth Ave.," says pastry chef Kate Zuckerman "I was astonished by how simple it was. A small ramekin of strained yogurt topped with some honey. To this day I am constantly playing with this flavor combination in my desserts." - Chef Kate Zuckerman of Chanterelle "Serving Suggestions: These custards can be served with a crisp wafer or cookie or some fresh seasonal fruit (raspberries, blueberries, figs, melon, peaches, pineapple or strawberries)." Prep time is a guess, Cook time is chilling time.
Provided by ThatSouthernBelle
Categories Gelatin
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
- Set aside at room temperature.
- Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
- Set it aside.
- Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
- Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
- Meanwhile, whisk together the egg whites and the remaining sugar.
- Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
- Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
- Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
- The custard is done when it thickens enough to coat the wooden spoon.
- Remove the custard from the heat and stir in the bloomed.
- gelatin.
- Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
- Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
- Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
- Whisk gently but briskly until the ingredients are homogeneous and smooth.
- Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
- Refrigerate custards for at least two hours or up to two days before serving.
Nutrition Facts : Calories 198.7, Fat 11.3, SaturatedFat 7, Cholesterol 41, Sodium 50.6, Carbohydrate 21.8, Sugar 20.9, Protein 3.9
YOGURT PANNA COTTA
For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
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.
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