GREEK YOGURT PANNA COTTA WITH GRILLED HONEYED FIGS AND WHITE NECTARINES
Provided by Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 9
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.
GREEK HONEY & YOGURT PANNA COTTA
From: New York's 25: Taste Of Greece - Oct 16-Nov 18, 2006. "I had a dessert about 10 years ago at a Greek restaurant on Ninth Ave.," says pastry chef Kate Zuckerman "I was astonished by how simple it was. A small ramekin of strained yogurt topped with some honey. To this day I am constantly playing with this flavor combination in my desserts." - Chef Kate Zuckerman of Chanterelle "Serving Suggestions: These custards can be served with a crisp wafer or cookie or some fresh seasonal fruit (raspberries, blueberries, figs, melon, peaches, pineapple or strawberries)." Prep time is a guess, Cook time is chilling time.
Provided by ThatSouthernBelle
Categories Gelatin
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
- Set aside at room temperature.
- Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
- Set it aside.
- Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
- Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
- Meanwhile, whisk together the egg whites and the remaining sugar.
- Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
- Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
- Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
- The custard is done when it thickens enough to coat the wooden spoon.
- Remove the custard from the heat and stir in the bloomed.
- gelatin.
- Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
- Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
- Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
- Whisk gently but briskly until the ingredients are homogeneous and smooth.
- Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
- Refrigerate custards for at least two hours or up to two days before serving.
Nutrition Facts : Calories 198.7, Fat 11.3, SaturatedFat 7, Cholesterol 41, Sodium 50.6, Carbohydrate 21.8, Sugar 20.9, Protein 3.9
GREEK YOGURT PANNA COTTA
Steps:
- Place gelatine sheets in cold water for 5-10 minutes to soften. Combine cream and sugar in a saucepan and heat on low while stirring until sugar is dissolved and cream is warm (Do not Boil) Squeeze out the gelatine and add to cream stirring to dissolve. Stir vanilla paste into yogurt in a small bowl (do not whisk) Add 1/4 yogurt to cream at a time stirring until it is smooth. Strain into a measuring cup or pitcher and pour into lightly oiled molds. chill overnight
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