Yogurt Panna Cotta with Fresh Plums

Name: Yogurt Panna Cotta with Fresh Plums
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 10 servings Canola oil; 3 teaspoons unflavored gelatin; 414 milliliters heavy whipping cream, divided; 1 Tbsp fresh lemon juice; 6 smalls ripe plums, thinly sliced; 532 milliliters plain whole-milk yogurt (preferably organic); 59 milliliters sugar; 2 Tbsps water

The recipe Yogurt Panna Cotta with Fresh Plums could satisfy your Mediterranean craving in about 45 minutes. Watching your figure? This gluten free recipe has 340 calories, 5g of protein, and 30g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. It works well as a dessert. A mixture of canolan oil, water, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Lightly coat inside of 9-inchcake pan with 1 1/2-inch-high sides withcanola oil.

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Cooking Oil

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Frying Pan

Combine 2 tablespoons waterand lemon juice in small bowl.

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Lemon Juice

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Bowl

Sprinklegelatin over; stir to blend.

Let stand untilgelatin softens, about 15 minutes.

Whiskyogurt and 3/4 cup cream in large bowl.

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Cream

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Bowl

Combine 1 cup cream and sugar in smallsaucepan; bring to simmer over mediumheat, stirring until sugar dissolves.

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Cream

Sugar

Removefrom heat.

Add gelatin mixture to hot creammixture; whisk until gelatin dissolves.

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Gelatin

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Whisk

Addcream-gelatin mixture to yogurt mixture;whisk to blend.

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Gelatin

Yogurt

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Whisk

Pour mixture into cake pan.Chill uncovered until cold, then cover andkeep refrigerated until panna cotta is set, atleast 8 hours or overnight. DO AHEAD: Can bemade 2 days ahead. Keep refrigerated.

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Cake Form

Combine plums, sugar, lemonjuice, and lemon peel in medium bowl; tossto coat.

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Lemon Peel

Plum

Sugar

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Bowl

Let stand at room temperature untiljuices form, tossing occasionally, about 30to 45 minutes. DO AHEAD: Can be made 8hours ahead. Cover and refrigerate.

Using small knife, cut around pannacotta to loosen edges. Fill large bowl with 1inch of hot water. Dip bottom of pan into hotwater to help loosen.

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Water