Yogurt And Honey Panna Cotta Food

HONEY-YOGURT PANNA COTTA

Steps:

• Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
• Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
• Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
• Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
• Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
• To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.

GREEK YOGURT PANNA COTTA WITH GRILLED HONEYED FIGS AND WHITE NECTARINES

Steps:

• In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.

HONEY NUT PANNA COTTA

Steps:

• Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom.
• In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors.
• Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours.
• Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets.
• Serve the panna cotta with the macerated berries.

PANNA COTTA WITH HONEY

Steps:

• Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
• Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
• Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.
• Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.
• To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.

YOGURT AND HONEY PANNA COTTA

Steps:

• Soften gelatin in 1/2 cup of heavy cream.
• Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat. Whisk in the cream/gelatin mixture, followed by the remaining cream.
• Whisk the new cream mixture into the yogurt in a separate bowl. Pour into 6 individual serving cups/molds; or into a large mold. (I poured it into a large yogurt container.).
• Refrigerate at least 6 hours. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit.
• The fruit really balances out the rich sweetness of the panna cotta. The cookbook also had the fruit drizzled with honey, I found that to be too sweet.

VANILLA PANNA COTTA

Steps:

• Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

MEYER LEMON AND HONEY PANNA COTTA

Steps:

• For the panna cotta:.
• Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes.
• Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel). Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
• Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours.
• For the caramel:.
• Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes.
• For serving:.
• Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.

GREEK HONEY & YOGURT PANNA COTTA

Steps:

• Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
• Set aside at room temperature.
• Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
• Set it aside.
• Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
• Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
• Meanwhile, whisk together the egg whites and the remaining sugar.
• Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
• Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
• Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
• The custard is done when it thickens enough to coat the wooden spoon.
• Remove the custard from the heat and stir in the bloomed.
• gelatin.
• Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
• Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
• Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
• Whisk gently but briskly until the ingredients are homogeneous and smooth.
• Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
• Refrigerate custards for at least two hours or up to two days before serving.

YOGURT PANNA COTTA

Steps:

• In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
• In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
• Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.

YOGURT PANNA COTTA, HUNZA APRICOTS & POPCORN

Steps:

• The day before, mix the apricots with the sugar, cinnamon and 300ml water, and leave to soak.
• To make the panna cotta, soak the gelatine in cold water for 5 mins. Meanwhile, heat the cream, milk and sugar together over a gentle heat, stirring until the liquid is steaming but not boiling. Squeeze out the gelatine, then stir into the hot liquid to melt. Pour through a sieve into a bowl. Whisk in the yogurt, then pour into six ramekins. Chill for 3-4 hrs or overnight.
• The next day, simmer the apricot mix in a pan until the water is reduced and the apricots are sticky and soft. If the apricots are still firm, add another 300ml water and reduce again. Leave to cool to room temperature.
• Heat 1 tbsp oil in a large saucepan with a lid on a medium-high heat. When hot, add the corn and cover with the lid. Hold the pan's handle and lid, and when you hear the first pop, slowly shake the pan. When the popping dies down, remove from the heat, add the melted butter and season with salt.
• To serve, place the apricots on the panna cotta in the ramekin and add some popcorn.