Recipe courtesy of Michael Symon
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Vanilla Panna Cotta
Total:
6 hr 35 min
Prep:
25 min
Inactive:
6 hr
Cook:
10 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
6 hr 35 min
Prep:
25 min
Inactive:
6 hr
Cook:
10 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.

Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.

Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

Photograph by Jim Franco

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