Recipe courtesy of Giada De Laurentiis
Honey Nut Panna Cotta
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- Level: Easy
- Total: 2 hr 30 min (includes steeping and setting times)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 51 mg
- Sodium
- 79 mg
- Level: Easy
- Total: 2 hr 30 min (includes steeping and setting times)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 51 mg
- Sodium
- 79 mg
Ingredients
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Directions
Special equipment:
eight 1/2-cup parfait glasses or ramekins- 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.
