Honey and Yogurt Panna Cotta
- 32-ounce container of plain whole milk yogurt
- 1 cup (8 ounces) creme fraiche
- 1/4 cup honey
- 1 tablespoon unflavored gelatin
- 2/3 cup whole milk
- 2/3 cup cream
- 3/4 cup sugar
- Pinch of salt
- 3 egg whites
- Unmolded: Twelve 3- to 5-ounce ramekins or eighteen 2-ounce disposable ketchup or salad dressing cups
- Molded: 10 to 12 small bowl or glasses or a large decorative serving dish that can hold 36 ounces of custard
- 18-inch-square piece of cheesecloth or a thin dishtowel
- Fine-mesh strainer
- 8 to 24 hours ahead of time: Strain the yogurt:
- Drape a piece of cheesecloth or thin towel inside a strainer or colander.
- Place the colander over a bowl so that the strainer is suspended and does not touch the bottom of the bowl.
- Scrape the yogurt into the cheesecloth.
- Wrap the edges of the cloth around the yogurt and refrigerate it for at least 8 hours and up to 24 hours.
- The yogurt will lose half its volume and a greenish water will collect at the bottom of the bowl.
- Combine the yogurt, creme fraiche, and honey:
- With a rubber spatula, scrape the strained yogurt into a stainless-steel bowl.
- Add the creme fraiche and honey and whisk until the ingredients come together.
- Set aside at room temperature.
- Bloom the gelatin:
- In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water and set aside for 10 minutes.
- The gelatin will soak up all the water and expand into a gummy paste.
- Make the egg white custard (see the Note on cooking a stirred custard and testing for doneness):
- In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar and bring the mixture to a simmer.
- In a small bowl whisk together the remaining 1/4 cup sugar, salt, and egg whites.
- Slowly, using a ladle, whisk some of the hot milk into the egg white mixture to warm it.
- Gradually pour the warmed egg white mixture into the hot milk, whisking constantly as you pour.
- Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon.
- Remove from the heat and add about 1/2 cup of the cooked custard to the the gelatin and whisk until the gelatin dissolves.
- Add this small amount of custard back to the remaining custard and whisk the two together.
- Strain the custard through a fine-mesh strainer.
- Chill the custard over an ice bath until it comes to room temperature.
- Once the custard has cooled off, whisk in the yogurt and creme fraiche until thoroughly combined and smooth.
- Pour the custard into the molds:
- Pour the custard into your desired molds or dishes and tap them on the counter so that the custard settles and flattens on top.
- Refrigerate the custards for at least 2 hours or for up to 2 days before serving.
- Unmold the custard:
- If you set the custard in a serving dish or dishes, disregard these directions.
- Remove the custards from the refrigerator.
- Dip a paring knife in hot water and run it around the edge of the custard, hugging the side of the mold as much as possible.
- Turn the mold upside down over a serving plate and allow the custard to invert slowly.
- Serving Suggestions:
- These custards can be served with a crisp wafer or cookie or some fresh seasonal fruit (raspberries, blueberries, figs, melon, peaches, pineapple, or strawberries).
- Many of the fruit preparations in this book work beautifully also.
- My favorite is the Rhubarb Consomme.
milk yogurt, creme fraiche, honey, unflavored gelatin, milk, cream, sugar, salt, egg whites, eighteen, bowl, cheesecloth
Taken from www.cookstr.com/recipes/honey-and-yogurt-panna-cotta (may not work)