Yogurt Panna Cotta
Dessert, Pie, Cake, Ice Cream
Ingredients
1 1/2 cups Greek yogurt (I use unsweetened nonfat)
1/2 cup buttermilk (I use low-fat)
1 1/4 teaspoons gelatin
2 tablespoons water
2 tablespoons sugar
1/2 teaspoon vanilla extract
Description
from: http://bakingsheet.blogspot.com/2006/02/yogurt-panna-cotta.html
Directions
In a medium mixing bowl, whisk together yogurt and buttermilk. In a small bowl, combine gelatin and water. Microwave gelatin and water for about 30-45 seconds, until gelatin is melted. Stir in sugar and vanilla. Whisk gelatin mixture thoroughly into yogurt. 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 on to plates.
Notes
I like to use the thick, Greek-style yogurt and while every effort was tasty, they did not always have the light mouth feel and delicate consistency of the cream version. Adding buttermilk to thin the yogurt kept a delicious tang in the panna cotta even after sweetening it slightly with sugar. The resulting panna cotta was smooth, slightly tangy and incredibly good. It was still a bit thicker than an ordinary panna cotta, but that isn’t surprising since I was working with a thicker medium.
I really loved this dessert. My panna cotta is pictured with a blood orange sauce that came about after experimenting with different types of fruit curds. Since it was actually a mistake, I don’t really have a recipe for it. I recommend serving the panna cotta with a raspberry puree or simply with some fresh fruit.