Difference between revisions of "Vanilla Panna Cotta"
From zen2
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===Ingredients=== | ===Ingredients=== | ||
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*2 cups heavy cream | *2 cups heavy cream | ||
*1 vanilla bean | *1 vanilla bean | ||
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*oil | *oil | ||
</div> | </div> | ||
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===Directions=== | ===Directions=== | ||
#Wipe the insides of ramekins with a light coating of oil and set aside. | #Wipe the insides of ramekins with a light coating of oil and set aside. | ||
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.