YOGURT PANNA COTTA
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
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.
PANNA COTTA WITH FRESH RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 9h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
- Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE
Steps:
- In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved.
- Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates.
- To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes. Serve cold or at room temperature, spooned around the panna cotta.
YOGHURT PANNA COTTA
I love a good panna cotta. These are so utterly easy to make and great for a party. The blend of cream & yoghurt means they're fresh and elegant, and with the combination of delicate fruit and crunchy biscuits to dip each spoonful into, every mouthful is absolute bliss.
Provided by Jamie Oliver
Categories Dinner Party Fruit
Yield 12
Number Of Ingredients 9
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Summery Feast from Together - see the full collection of menus here.
- GET AHEAD Put the gelatine into a small bowl and cover with cold water. Pour the cream into a pan with the sugar and vanilla paste. Place on a medium-low heat until the mixture just starts to bubble, then turn the heat off. Remove the gelatine leaves from the water and whisk into the pan until melted, followed by the yoghurt. Once smooth and combined, divide between espresso cups, small glasses or moulds, place on a tray lined with kitchen paper (to prevent them sliding about), cool, cover and leave to set in the fridge overnight.
- ON THE DAY Hull and halve or quarter the strawberries, depending on their size. Mix with the cordial in a nice bowl and leave to macerate for an hour or so.
- TO SERVE Either serve the panna cotta in their cups, glasses or moulds, or turn them out on to little plates or saucers - the easiest way to do this is by carefully dipping each cup into a bowl of boiling kettle water for 20 seconds, or until you get a wiggle, then place a plate on top and confidently flip out. Spoon over some strawberries and syrup, pick over a couple of cute baby mint leaves and tuck in. Delicious with a crumbling of bashed-up biscuits on the side.
Nutrition Facts : Calories 155 calories, Fat 8.2 g fat, SaturatedFat 5.3 g saturated fat, Protein 4.7 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 16.4 g sugar, Sodium 0.1 g salt, Fiber 1.3 g fibre
YOGURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES
Steps:
- For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
- For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
- Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
- Photo credit: Petrina Tinslay Photography
YOGURT PANNA COTTA (LOW FAT)
Found this online at 'bakingsheet.blogspot'. The chef's description makes this sound very good. I am yet to try this but want to soon. She suggests by thinning it with the buttermilk it kept a delicious tang in the panna cotta although it was still a bit thicker than an ordinary panna cotta. The three hours refrigeration time is separate from the prep time.
Provided by Ninna
Categories Gelatin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together yoghurt and buttermilk.
- In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
- Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
- To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
- Serve the panna cotta with a raspberry puree or simply with some fresh fruit.
Nutrition Facts : Calories 92, Fat 0.4, SaturatedFat 0.3, Cholesterol 3.1, Sodium 104.5, Carbohydrate 14.9, Sugar 14.9, Protein 6.9
CHOCOLATE YOGURT PANNA COTTA
Adapted from a blogger's recipe which was for plain yogurt panna cotta (leave the chocolate out, add 1/3 cup honey). You can use any sort of fluid milk from skim to cream - the more butterfat, the creamier, and the more calories. I used 2 %. Good with fruit and whipped cream.
Provided by sheepdoc
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 73.3, Fat 2, SaturatedFat 1.2, Cholesterol 7.1, Sodium 36.3, Carbohydrate 10.6, Fiber 0.3, Sugar 6.3, Protein 2.9
ROSE AND YOGURT PANNA COTTA
Including yogurt in the base gives tang to this unconventional panna cotta and helps offset the sweetness of the rose syrup.
Provided by Tailor, Nashville, TN
Categories Bon Appétit Dessert Yogurt Pistachio Milk/Cream Peanut Free Soy Free Vegetarian Custard Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then coarsely chop. Set nuts aside.
- Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes.
- Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine. Heat sugar and remaining ¾ cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes. Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine.
- Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you'd like to use for serving. Place on a rimmed baking sheet and chill until set, at least 2 hours.
- If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes.
- To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
- Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.
HONEY-YOGURT PANNA COTTA
In Italian, the name for this custardlike dessert means "cooked cream."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 7
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.
YOGURT PANNA COTTA WITH FRESH PLUMS
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
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.
CHAMOMILE-YOGURT PANNA COTTA
Panna cotta is an eggless custard set with gelatin. Here, yogurt stands in for the usual cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h30m
Number Of Ingredients 7
Steps:
- Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.
- Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.
- Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey.
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- Pour 3 tablespoons of milk into small bowl and sprinkle the gelatin over top; let it stand 10 minutes.
- Meanwhile, heat remaining 1 1/4 cup milk and 5 tablespoons sugar in small saucepan over medium heat. Add the gelatin mixture and stir until sugar and gelatin are completely dissolved (do not boil).
YOGURT PANNA COTTA RECIPE - A SPICY PERSPECTIVE
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- In a small bowl, mix 1 teaspoon gelatin granules into 1/4 cup half & half. Allow the gelatin mixture to sit for at least 5 minutes. In a separate medium bowl, mix the yogurt and sugar together.
- Heat the remaining half and half until scolding hot, then pour into the gelatin mixture and beat with an immersion blender. *This could be done in a regular blender, but make sure to open the vent on top and cover with a clean towel.)
- Pour the half and half into the yogurt mix and blend again until smooth. Pour the liquid yogurt panna cotta into four 6-ounce ramekins or short wide mugs. Cover and refrigerate for at least two hours.
- Once the panna cotta sets, combine the blackberries, water, 3/4 teaspoon gelatin, maple syrup, pinch of salt and orange zest in a small saucepan. Bring to a boil, lower the temperature, and simmer for about 5 minutes to thicken. Allow the blackberry gel to cool for 10 minutes. Then spoons evenly over the tops of the yogurt panna cotta cups. Return to the fridge and chill another two hours minimum.
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