Strawberry Yogurt Panna Cotta Recipes

STRAWBERRY-YOGURT PANNA COTTA

Strawberry-Yogurt Panna Cotta image

Provided by Florence Fabricant

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 package unflavored gelatin
1 1/4 cups cold milk
1/2 cup heavy cream
1/2 cup sugar (approximately)
1/2 teaspoon orange flower water
1 cup plain low-fat yogurt
1 pint ripe strawberries, hulled and halved
1/4 cup triple sec or other orange liqueur

Steps:

Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 29 grams

STRAWBERRY-YOGURT PANNA COTTA

Strawberry-Yogurt Panna Cotta image

From NYTimes.com. Originally published with FOOD; Strawberries Warming Up on Sidelines By FLORENCE FABRICANT, May 26, 1996

Provided by Second2None

Categories Frozen Desserts

Time 40m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 ounce unflavored gelatin
1 1/4 cups milk
1/2 cup heavy cream
1/2 cup sugar (approximately)
1/2 teaspoon orange flower water
1 cup plain low-fat yogurt
1 pint strawberry, hulled and halved
1/4 cup triple sec or 1/4 cup orange liqueur

Steps:

Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve. YIELD. 6 servings.

Nutrition Facts : Calories 214.1, Fat 10, SaturatedFat 6.1, Cholesterol 36.7, Sodium 64.1, Carbohydrate 27, Fiber 1.2, Sugar 22.4, Protein 5.6

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