Yogurt Panna Cotta Hunza Apricots Popcorn Recipes

YOGURT PANNA COTTA, HUNZA APRICOTS & POPCORN

Steps:

• The day before, mix the apricots with the sugar, cinnamon and 300ml water, and leave to soak.
• To make the panna cotta, soak the gelatine in cold water for 5 mins. Meanwhile, heat the cream, milk and sugar together over a gentle heat, stirring until the liquid is steaming but not boiling. Squeeze out the gelatine, then stir into the hot liquid to melt. Pour through a sieve into a bowl. Whisk in the yogurt, then pour into six ramekins. Chill for 3-4 hrs or overnight.
• The next day, simmer the apricot mix in a pan until the water is reduced and the apricots are sticky and soft. If the apricots are still firm, add another 300ml water and reduce again. Leave to cool to room temperature.
• Heat 1 tbsp oil in a large saucepan with a lid on a medium-high heat. When hot, add the corn and cover with the lid. Hold the pan's handle and lid, and when you hear the first pop, slowly shake the pan. When the popping dies down, remove from the heat, add the melted butter and season with salt.
• To serve, place the apricots on the panna cotta in the ramekin and add some popcorn.

VANILLA YOGURT PANNA COTTA

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.

YOGURT PANNA COTTA WITH FRESH PLUMS

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.

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.