• Anthony DeNovellis

Greek Yogurt Panna Cotta


Panna Cotta (Italian for "cooked cream"), is a smooth, soft custard made thickened with gelatin, rather than egg. It is simple, sweet, and infinitely versatile when it comes to flavor and toppings.


Once you have exerience in making this recipe, you can play around with adding different flavors, different toppings, maybe even turn it into pretty parfait-style desserts!

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Ingredients

2 ½ ounces water

½ ounce gelatin powder

2 ½ Cups honey Greek yogurt

1 Quart whole milk


Procedure

Bloom the gelatin in the water, making sure that all of the gelatin is moistened. Let sit 5 minutes to fully absorb all of the water. Microwave in ten second intervals until the gelatin is dissolved and liquid – do not overheat!

In a saucepan, heat the milk to 160 degrees. Remove from the heat.

Whisk in the liquid gelatin until completely combined. Whisk in the yogurt until combined. Pour immediately into serving cups. Refrigerate overnight.


Serve at room temperature, topped with your choice of sauce, fresh berries, crumbled cookies, or any of your favorite sweet toppings.



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