Recipe

Yogurt Panna Cotta Recipe

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Ingredients

1 2/3 c plain yogurt (see notes)
2 tsps unflavored gelatin (a 1 1/4-oz. envelope)
2 c whipping cream
About 1/2 tsp salad oil
3 strips orange peel (orange part only; each about 1/2 in. wide & 2 to 3 in. long)
1/2 c sugar
1 vanilla bean, split lengthwise, or 1 tsp vanilla extract

Directions

Step #1 In a small bowl, sprinkle gelatin over 1/4 c cream.
Step #2 Let stand, until gelatin is soft, without stirring, about 10 mins.
Step #3 Meanwhile, pour remaining 1 3/4 c cream into a 1- to 2-quart pan over med-heat/flame.
Step #4 Scrape seeds from vanilla bean into cream, below), add after yogurt, sugar, then add the bean (if using vanilla extract, & orange peel; stir until sugar is dissolved & mixture is simmering.
Step #5 Remove from heat.
Step #6 Add gelatin mixture & stir until gelatin is completely dissolved.
Step #7 Pour into a large bowl.
Step #8 Remove vanilla bean & orange peel & let cool 10 mins.
Step #9 Add yogurt (and vanilla extract, if using) & stir until well mixed.
Step #10 Lightly brush a 4-c tube mold (or eight 1/2-c molds) with oil; pour cream mixture into mold.
Step #11 Cover up & chill until set, 8 hrs or up to 2 days.
Step #12 Just before serving, unmold: Gently run a knife between panna cotta & sides of mold to loosen.
Step #13 Invert a plate over mold and, holding plate & mold together, turn over; lift off mold.
Step #14 If panna cotta doesn't slip out easily, immerse mold to just below rim in warm water for about 2 seconds; lift out, dry bottom of mold, & repeat to invert onto plate.
Enjoy the Yogurt Panna Cotta recipe

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