Vanilla Yogurt Panna Cotta

Name: Vanilla Yogurt Panna Cotta
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 envelope unflavored gelatin; 472 milliliters 2% milk; 67 grams sugar; 1 vanilla bean; 245 milliliters vanilla yogurt; 1 slice Whole-berry cranberry sauce and/or pear optional

Vanilla Yogurt Panna Cotta

You can never have too many dessert recipes, so give Vanilla Yogurt Panna Cottan a try. This gluten free recipe serves 4. One portion of this dish contains about 9g of protein, 3g of fat, and a total of 205 calories. This recipe from Taste of Home requires whole-berry cranberry sauce and/or pear optional, milk, sugar, and vanilla bean. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds.

Ingredients you will need

Vanilla Bean

Gelatin

Seeds

Milk

Equipment you will use

Sauce Pan

Knife

Add bean and seeds to gelatin mixture.

Ingredients you will need

Gelatin

Seeds

Heat over low heat, stirring until gelatin is completely dissolved.

Ingredients you will need

Gelatin

Combine yogurt and sugar; gradually whisk into gelatin mixture. Cook and stir just until blended. Discard vanilla bean.

Ingredients you will need

Vanilla Bean

Gelatin

Yogurt

Sugar

Equipment you will use

Whisk

Pour into four ungreased 10-oz. ramekins or custard cups. Cover and refrigerate for at least 5 hours or until set.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Unmold panna cotta onto dessert plates.

Garnish with cranberry sauce and/or pear slices if desired.

Ingredients you will need

Cranberry Sauce

Pear

Equipment

Ingredients

Servings:

1envelope

unflavored gelatin 472milliliters

2% milk 67grams

sugar 1

vanilla bean 245milliliters

vanilla yogurt 1slice

Whole-berry cranberry sauce and/or pear optional

Recommended wine: Chianti, Verdicchio, Trebbiano

Italian works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Antinori Badian a Passignano Chianti Classico Gran Selezione. It has 4.6 out of 5 stars and a bottle costs about 60 dollars.

Antinori Badia a Passignano Chianti Classico Gran Selezione

The wine, one with an important impact, shows an intense ruby red in its tonality. It is complex on the nose with aromas of red berry fruit, raspberries, blackberries, and ripe cherries in addition to its notes of spice and licorice on the finish. The flavors are ripe and sweet and are sustained by substantial tannins, round and ample in support of the supple and velvety structure. Long and persistent, its tonic acidity is a classic characteristic of the Sangiovese cultivated at the Badia a Passignano.