Yogurt 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.

GREEK YOGURT PANNA COTTA WITH GRILLED HONEYED FIGS AND WHITE NECTARINES

Steps:

• In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.

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.

HONEY PANNA COTTA

Steps:

• Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
• Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
• In a seperate bowl, heat the milk and honey on High for 2 minutes.
• Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
• Whisk in the cream and a couple of drops of vanilla essence.
• Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
• Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
• To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
• If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).

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.

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.