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!