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Yogurt Panna Cotta

By: McEvoy Ranch
Servings: 8

INGREDIENTS

  • Neutral oil for wiping the inside of your bowls or jars if you are planning to unmold the panna cotta (I use Lemon Olive Oil).

  • 4 tablespoons water
  • 2-½ teaspoons unflavored gelatin
  • 2 cups of plain, whole milk Greek yogurt
  • 2 cups of milk or a combination of milk and cream - divided. (Milk will make the resulting panna cotta lighter in texture. Adjust to your preference.)
  • ¼ to ½ cups sugar
  • 2 tablespoons lemon juice

INGREDIDENTS

  • Neutral oil for wiping the inside of your bowls or jars if you are planning to unmold the panna cotta (I use Lemon Olive Oil).

  • 4 tablespoons water
  • 2-½ teaspoons unflavored gelatin
  • 2 cups of plain, whole milk Greek yogurt
  • 2 cups of milk or a combination of milk and cream - divided. (Milk will make the resulting panna cotta lighter in texture. Adjust to your preference.)
  • ¼ to ½ cups sugar
  • 2 tablespoons lemon juice

Panna Cotta is a perfect warm weather dessert. There is no oven required and, with berries and stone fruit at their peak, it is a perfect backdrop for those bright flavors and colors. 


INSTRUCTIONS

  1. Place water in a small bowl. Stir in gelatin. Set aside for 15 minutes.

  2. Whisk together all the yogurt and 1 cup of milk/cream mixture.

  3. In a saucepan, bring remaining milk/cream mixture and sugar to a simmer. Stir in water and gelatin mixture (it will dissolve immediately) and remove from heat.

  4. Whisk this mixture into yogurt mixture, then stir in lemon juice at the end.

  5. Pour into cups and chill at least 2 hours. Will hold for a couple of days.

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