Recipe courtesy of Gale Gand
Show: Sweet Dreams
Episode: Quick n' Easy
Save Recipe Print
Yogurt Panna Cotta with Blueberry Compote
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved.

Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates.

To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes. Serve cold or at room temperature, spooned around the panna cotta.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Panna Cotta with Fresh Berries

Recipe courtesy of Giada De Laurentiis

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Baked Buffalo Wings With Blue Cheese-Yogurt Dip

Recipe courtesy of Food Network Kitchen

Yogurt Panna Cotta with Rose-Scented Raspberries

Panna Cotta

Recipe courtesy of Debi Mazar|Gabriele Corcos

Panna Cotta

Recipe courtesy of Wolfgang Puck

Panna Cotta

Recipe courtesy of Lynne Rossetto Kasper

Browse Reviews By Keyword

          Latest Stories