Chamomile Yogurt Panna Cotta Recipes

YOGURT PANNA COTTA

Yogurt Panna Cotta image

For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

1 1/2 cups milk
1 (1/4-ounce) envelope unflavored gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1/4 cup confectioners' sugar
2 cups plain yogurt, preferably Greek-style
Concord Grape and Dried-Cranberry Compote

Steps:

In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.

CHAMOMILE-YOGURT PANNA COTTA

Chamomile-Yogurt Panna Cotta image

Panna cotta is an eggless custard set with gelatin. Here, yogurt stands in for the usual cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 5h30m

Number Of Ingredients 7

Ingredients

1 1/4 cups 2 percent milk, divided
2 chamomile tea bags
1/2 vanilla bean, split and scraped
1/4 teaspoon coarse salt
1 tablespoon unflavored powdered gelatin
1/4 cup honey, plus more for drizzling
2 cups homemade yogurt or store-bought plain low-fat yogurt

Steps:

Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.
Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.
Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey.

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