GREEK YOGURT PANNA COTTA

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GREEK YOGURT PANNA COTTA image

Categories     Dessert     Yogurt

Yield 6 1/2 pints

Number Of Ingredients 5

10.5 g Leaf Gelatine
850 ml Manufacturing Cream
150 g Sugar
850 ml Greek Yogurt (Double strained)
4 tsp Vanilla Extract

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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