Difference between revisions of "Vanilla Panna Cotta"
From zen2
(Created page with "===Ingredients=== <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> *2 cups heavy cream *1 vanilla bean *1/2 cup sugar *1 1/2 teaspoons unflavored gelati...") |
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*1/2 cup whole milk | *1/2 cup whole milk | ||
*1/2 cup whole-milk Greek yogurt | *1/2 cup whole-milk Greek yogurt | ||
| + | *oil | ||
</div> | </div> | ||
| + | |||
===Directions=== | ===Directions=== | ||
| + | #Wipe the insides of ramekins with a light coating of oil and set aside. | ||
#Place the cream in a saucepan. | #Place the cream in a saucepan. | ||
#Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. | #Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. | ||
Latest revision as of 20:42, 11 September 2015
Ingredients
- 2 cups heavy cream
- 1 vanilla bean
- 1/2 cup sugar
- 1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
- 1/2 cup whole milk
- 1/2 cup whole-milk Greek yogurt
- oil
Directions
- Wipe the insides of ramekins with a light coating of oil and set aside.
- Place the cream in a saucepan.
- Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan.
- Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.
- Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes.
- Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt.
- Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- Dip each ramekin three-quarters of the way in warm water and invert onto a plate.