Lime Yogurt Panna Cotta Recipes

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YOGURT PANNA COTTA WITH FRESH PLUMS



Yogurt Panna Cotta with Fresh Plums image

Provided by Rochelle Palermo

Categories     Milk/Cream     Dessert     Backyard BBQ     Plum     Summer     Chill     Party     Simmer     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 14

Panna cotta:
Canola oil
2 tablespoons water
2 tablespoons fresh lemon juice
2 1/2 teaspoons unflavored gelatin
2 1/4 cups plain whole-milk yogurt (preferably organic)
1 3/4 cups heavy whipping cream, divided
3/4 cup sugar
Plums:
6 small ripe plums, thinly sliced
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
Test-kitchen tip: If possible, invert the panna cotta on a flat platter or large plate. A serving piece with sloping sides won't allow the dessert to lie flat and will make it more difficult to slice the panna cotta into wedges.

Steps:

  • For panna cotta:
  • Lightly coat inside of 9-inch cake pan with 1 1/2-inch-high sides with canola oil. Combine 2 tablespoons water and lemon juice in small bowl. Sprinkle gelatin over; stir to blend. Let stand until gelatin softens, about 15 minutes. Whisk yogurt and 3/4 cup cream in large bowl. Combine 1 cup cream and sugar in small saucepan; bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture to hot cream mixture; whisk until gelatin dissolves. Add cream-gelatin mixture to yogurt mixture; whisk to blend. Pour mixture into cake pan. Chill uncovered until cold, then cover and keep refrigerated until panna cotta is set, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
  • For plums:
  • Combine plums, sugar, lemon juice, and lemon peel in medium bowl; toss to coat. Let stand at room temperature until juices form, tossing occasionally, about 30 to 45 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
  • Using small knife, cut around panna cotta to loosen edges. Fill large bowl with 1 inch of hot water. Dip bottom of pan into hot water to help loosen. Place dessert platter upside-down atop pan; invert panna cotta onto platter. Carefully lift off pan and allow panna cotta to settle onto platter.
  • Cut panna cotta into wedges. Divide among plates. Serve with plum mixture.

LIME YOGURT PANNA COTTA



LIME YOGURT PANNA COTTA image

Categories     Dessert     Yogurt

Number Of Ingredients 7

1 cup full fat yogurt
1/4 cup lime juice
2 tsp lime zest
1 tsp gelatin powder
1 and 1/4 cups whipping cream, divided
1/2 cup sugar
Lime zest for garnish

Steps:

  • 1. Line a fine mesh strainer with a couple of pieces of paper towel. Put the yogurt in the strainer over a bowl. Cover and refrigerate a few hours or overnight. 2. Combine 1/4 cup lime juice and zest in saucepan. Sprinkle gelatin over and let soften 5 minutes. Add 1/4 cup whipping cream and stir over low heat until gelatin dissolves. Remove from heat. 3. Whisk yogurt cheese and 1/2 cup sugar in medium bowl. Gradually whisk in remaining 1 cup whipping cream until smooth. Whisk gelatin mixture into cream mixture until combined. 4. Pour and spoon into any pretty little glasses or ramekins. Cover with plastic wrap and chill until set, at least 4 hours or overnight. 5. Serve topped with lime zest, fresh raspberries or mango.

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