Yogurt Panna Cotta with Blueberry Compote

Name: Yogurt Panna Cotta with Blueberry Compote
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 pint blueberries; 4 sheets gelatin; 355 milliliters heavy cream, whipped; 1 Tbsp lemon juice; 1 lemon, zest peeled in a strip and juiced; 118 milliliters milk; 1 Tbsp orange juice; 1 orange, zest peeled in a strip and juiced; 237 milliliters sugar; 2 Tbsps sugar; 0 vanilla bean, split; 177 milliliters live active cultured yogurt (no starch or gelatin types)

Yogurt Panna Cotta with Blueberry Compote might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free recipe has 434 calories, 5g of protein, and 24g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. It works best as a dessert, and is done in approximately 25 minutes. If you have orange juice, gelatin, heavy cream, and a few other ingredients on hand, you can make it.

Instructions

In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved.

Ingredients you will need

Vanilla Bean

Compote

Sugar

Milk

Equipment you will use

Sauce Pan

Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water.

Ingredients you will need

Gelatin

Water

Add the gelatin to the hot liquid and stir to melt.

Ingredients you will need

Gelatin

Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream.

Ingredients you will need

Whipped Cream

Yogurt

Ice

Equipment you will use

Bowl

Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates.

Ingredients you will need

Water

Dip

Equipment you will use

Ramekin

To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes.

Ingredients you will need

Orange Juice

Blueberries

Lemon Juice

Stew

Fruit

Sugar

Equipment you will use

Sauce Pan

Serve cold or at room temperature, spooned around the panna cotta.

Equipment

Sauce Pan

Bowl

Ramekin

Ingredients

Servings:

1pint

blueberries 4sheets

gelatin 355milliliters

heavy cream, whipped 1Tbsp

lemon juice 1

lemon, zest peeled in a strip and juiced 118milliliters

milk 1Tbsp

orange juice 1

orange, zest peeled in a strip and juiced 237milliliters

sugar 2Tbsps

sugar 0

vanilla bean, split 177milliliters

live active cultured yogurt (no starch or gelatin types)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. 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. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.