Greek Yogurt Panna Cotta Recipes

GREEK YOGURT PANNA COTTA WITH GRILLED HONEYED FIGS AND WHITE NECTARINES

Greek Yogurt Panna Cotta with Grilled Honeyed Figs and White Nectarines image

Provided by Food Network

Time 3h5m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1(8-ounce) packet unflavored gelatin (about 2 tablespoons)
2 tablespoons cold water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean, split and seeds scraped
1 (17.6-ounce) tub Greek yogurt (about 2 cups) (recommended: Fage 2 percent)
6 fresh figs, halved, preferably a mix of green and black figs
2 ripe white nectarines, pitted and sliced
Honey, for drizzling

Steps:

In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.

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