Strawberry Yogurt Panna Cotta With Pomegranate Food

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CARDAMOM-BUTTERMILK PANNA COTTA WITH POMEGRANATE



Cardamom-Buttermilk Panna Cotta with Pomegranate image

This super simple recipe is equally great for breakfast or as a lightly sweet dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h

Number Of Ingredients 8

One 1/4-ounce package unflavored gelatin
1 1/4 cups heavy cream
1/3 cup sugar
Pinch each ground cardamom and kosher salt
2 1/2 cups low-fat buttermilk
1/4 cup pomegranate seeds
3 small seedless mandarin oranges, thinly sliced
1/4 cup toasted coconut flakes

Steps:

  • In a small saucepan, soften gelatin in 1/4 cup water for 5 minutes. Add cream, sugar, cardamom, and salt; heat over medium, stirring, until sugar and gelatin dissolve. Stir in buttermilk. Pour into a 1 1/2-quart dish and refrigerate until set, about 3 hours. Serve,sprinkled with pomegranate seeds, oranges, and toasted coconut.

STRAWBERRY-YOGURT PANNA COTTA



Strawberry-Yogurt Panna Cotta image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

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

YOGURT PANNA COTTA WITH STRAWBERRIES AND GRANOLA



Yogurt Panna Cotta with Strawberries and Granola image

Sliced strawberries and crunchy granola make sweet toppings for silky-smooth panna cotta.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 1h45m

Number Of Ingredients 7

1 envelope (1/4 ounce) unflavored powdered gelatin
1 1/2 cups heavy cream
1/3 cup sugar
Pinch of coarse salt
1 container (17.6 ounces) plain Greek yogurt
1/2 teaspoon pure vanilla extract
Sliced strawberries and granola, for serving

Steps:

  • Sprinkle gelatin over 1/4 cup water in a bowl; let soften, about 5 minutes. Heat 1 cup cream, sugar, and salt in a saucepan over medium, stirring until sugar is dissolved. Remove from heat; stir in gelatin.
  • Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 shallow 6-ounce dishes. Refrigerate until set, at least 1 hour and up to overnight. Serve, with berries and granola.

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