4.7.16 Panna Cotta - WFSB 3 Connecticut

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4.7.16 Panna Cotta

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Yogurt Panna Cotta

  • 1 cup of milk
  • 4 sheets of gelatin ~ 1 tablespoon
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1 tsp. lemon zest

Soften gelatin in milk (about 5 min.)

Boil heavy cream, sugar, vanilla extract, lemon zest

Add softened gelatin & milk

stir until gelatin completely dissolves (about 1 min.)

Remove from heat

Whisk in yogurt

Pour into mold or dessert dish of choice

Refrigerate until set (about 4 hours)

Serve with Rhubarb or Fruit of Choice

Rhubarb for Panna Cotta

  • 4 cups sliced Rhubarb Fresh or Frozen
  • 1/2 Cup Honey
  • 1 Cup Water
  • 2 Tbsp Raspberry Vinegar

Bring Honey, water and vinegar to a boil.

Stir in Rhubarb and just bring to a boil.

Cool & serve with Cold Panna Cotta