Greek Yogurt Panna Cotta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 601
- Total Fat
- 43
- Saturated Fat
- 20
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 18
- Cholesterol
- 88
- Sodium
- 235
- Total: 4 hr 25 min (includes chilling time)
- Active: 30 min
Ingredients
Panna Cotta:
4 tablespoons whole milk
6 teaspoons unflavored gelatin
2 cups whole milk Greek yogurt
1 cup heavy cream
1/2 cup granulated sugar
2 teaspoons vanilla bean paste or pure vanilla extract
Topping:
1/2 cup walnuts, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons light brown sugar
Pinch kosher salt
1/2 cup raspberries
Greek honey, for drizzling, optional
Directions
Special equipment:
six 4-ounce ramekins- For the panna cotta: Place the milk in a small bowl, then sprinkle the gelatin over the top to bloom for 5 minutes. Set aside.
- Place the Greek yogurt and 1/2 cup cream in a bowl. Whisk to combine, then set aside.
- In a small saucepan set over low heat, add the granulated sugar and remaining 1/2 cup cream. Bring to a gentle simmer, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the vanilla. Add the gelatin mixture and whisk to dissolve.
- Pour this entire cream mixture into the bowl of the Greek yogurt mixture and whisk together until smooth.
- Divide the mixture evenly among six 4-ounce ramekins or desired vessels. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to overnight.
- For the topping: Heat a dry skillet over low heat and add the walnuts. Lightly toast the walnuts, stirring to keep from burning, until fragrant, about 3 minutes. Add the olive oil and stir. Season with the brown sugar and salt. Stir to coat and allow the walnuts to caramelize, about 2 minutes. Remove to a parchment-lined plate and set aside until ready to serve.
- To serve the panna cotta, remove the ramekins from the refrigerator. If you want to flip your panna cottas out of the ramekins, run a paring knife around the rims, then dip into a bowl of hot water for 30 seconds. Place a small plate on top of a ramekin and flip the plate upside down. Remove the ramekin. Repeat with the remaining. Add a small spoonful of fresh raspberries on top of each panna cotta, followed by the walnuts. Drizzle each with Greek honey, if desired. You can also just serve the panna cotta straight out of the ramekins.