Vanilla Yogurt Panna Cotta
- For the Panna Cotta
- 4 1/2 sheets of gelatin (gelatin is sold in 1/2 sheet size)
- 3 1/2 cups heavy cream (I used Farmers Creamery)
- 1 Vanilla Bean, split in half lengthwise, scrap out the seeds
- 1 cup light (Regular sugar will work too) Brown Sugar
- 2 cups whole milk yogurt (Traderspoint Creamy)
- For the Fruit
- 1 cup freshly sliced strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1/4 cup sugar of your choice
- Place the heavy cream and the vanilla bean into a medium sauce pan over medium heat. Bring to a boil; watch the pot so that it doesn't boil over. Remove from heat. Scrap the insides of the vanilla bean into the cream and stir well.
- Place 4 of the gelatin sheets into a large pan filled with cool water. Let "bloom" or soften for 5 minutes.
- Once the cream is turned off and only slightly warm, pick the gelatin sheets out of the water bath and place them into the cream and stir.
- Stir the brown sugar, and yogurt into the cream. Mix gently, but well.
- Using a fine sieve, strain the mixture into ramekins. Immerse the ramekins into a cold water bath. Place in the refrigerator and allow to set. This takes about 3 hours.
- Place the prepare berries into a bowl and sprinkle the sugar over them. Allow the juices to run making a light sauce. Panna Cotta also makes a very good breakfast, what a divine way to start the day!
cotta, gelatin, heavy cream, vanilla, light, milk yogurt, strawberries, raspberries, blueberries, sugar
Taken from food52.com/recipes/9666-vanilla-yogurt-panna-cotta (may not work)