Yogurt And Brown Sugar Panna Cotta With Grape Gelée Recipes

YOGURT AND BROWN-SUGAR PANNA COTTA WITH GRAPE GELéE

Yogurt and Brown-Sugar Panna Cotta With Grape Gelée image

Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
1 cup all natural Concord grape juice
1 tablespoon fresh lemon juice
1 cup red and green seedless grapes (6 ounces), thinly sliced crosswise
1 tablespoon grappa
Vegetable oil for greasing ramekins
2 teaspoons unflavored gelatin (from another 1/4-oz envelope)
1 cup heavy cream
1/2 cup packed dark brown sugar
2 cups low-fat plain yogurt
2 tablespoons grappa
1/8 teaspoon salt
6 (8-oounce) ramekins

Steps:

Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.

YOGURT PANNA COTTA

Yogurt Panna Cotta image

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

Ingredients

1 1/2 cups milk
1 (1/4-ounce) envelope unflavored gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1/4 cup confectioners' sugar
2 cups plain yogurt, preferably Greek-style
Concord Grape and Dried-Cranberry Compote

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.

VANILLA YOGURT PANNA COTTA

Vanilla Yogurt Panna Cotta image

Panna Cotta always impresses, and it's so easy to prepare. It's especially stunning when garnished with something colorful, like cranberry sauce or fresh berries. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 envelope unflavored gelatin
2 cups 2% milk
1/2 vanilla bean
1 cup vanilla yogurt
1/3 cup sugar
Whole-berry cranberry sauce and/or pear slices, optional

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.

Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 105mg sodium, Carbohydrate 31g carbohydrate (31g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

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