Yogurt And Honey Panna Cotta Recipes

YOGURT HONEY PANNA COTTA

Steps:

• In a heavy bottom saucepan, pour the heavy cream along with 1 tablespoon of honey. Split the vanilla beans in half and with the back of your knife, scrape out the vanilla bean caviar. Add it to the pan along with the empty vanilla pod. Whisk the heavy cream and bring it to medium heat. Don't boil it but just let it simmer for 1 minute as you keep whisking. Then, switch off the heat and cover the pan. Leave it aside for 5 minutes. This will infuse the cream with vanilla flavor.
• Take a bowl and pour ¼ cup of cold water along with the gelatin powder. Whisk and keep aside for 5 minutes. The gelatin will dissolve in the water and bloom.
• After the gelatin blooms, place the heavy cream back on medium heat and add the gelatin to the pan. Whisk for 5 minutes at medium heat. This will dissolve the gelatin evenly into the cream.
• In a separate mixing bowl, whisk the yogurt with ¼ cup of honey until it combines to form a smooth texture. Strain the heavy cream into the yogurt mixture and whisk to mix everything once again.
• Divide it into 4 ramekin containers or any bowls of your choice. Cover the bowls with a clear wrap and place in the refrigerator for 4 hours to set.
• To unmold, place the dishes carefully in boiling water just for a few seconds and then, run a knife along the edges of the bowl. Place a plate on top of the bowl and flip. You might have to shake the bowl a little for the panna cotta to come out. Alternatively, you could also serve it, as is, in the bowl, topped with fresh fruits and extra drizzle of honey.

HONEY-YOGURT PANNA COTTA

Steps:

• Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
• Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
• Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
• Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
• Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
• To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.

HONEY NUT PANNA COTTA

Steps:

• Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom.
• In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors.
• Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours.
• Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets.
• Serve the panna cotta with the macerated berries.

GREEK HONEY & YOGURT PANNA COTTA

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.

YOGURT AND HONEY PANNA COTTA

Steps:

• Soften gelatin in 1/2 cup of heavy cream.
• Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat. Whisk in the cream/gelatin mixture, followed by the remaining cream.
• Whisk the new cream mixture into the yogurt in a separate bowl. Pour into 6 individual serving cups/molds; or into a large mold. (I poured it into a large yogurt container.).
• Refrigerate at least 6 hours. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit.
• The fruit really balances out the rich sweetness of the panna cotta. The cookbook also had the fruit drizzled with honey, I found that to be too sweet.

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.