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Greek Yogurt Panna Cotta

Yield: 8 4-ounce ramekins

 

2 cups cream    
1/2 cups sugar        
16-ounce container Greek yogurt, plain
1 vanilla bean    
pinch of salt        
1/2 ounce gelatin

Scrape vanilla bean and mix into the sugar.
 
Scald the cream with sugar, vanilla bean, and salt in a pot over medium heat.

Bloom gelatin in 2 oz of very cold water and add to the heated cream.
 
Whisk the yogurt until smooth in a bowl and slowly add in the cream mixture.

Once everything is mixed and combined, pour into ramekins and allow to set in the refrigerator for at least 4 hours or overnight.

Once the panna cotta is set, run a knife along the outer edge of the ramekin to loosen it and turn it out onto a plate. Enjoy!