Everything you’ll need to make Yogurt panna cotta:

  • 500 ml heavy cream
  • 500 g Greek strained yogurt
  • 1/2 cup sugar
  • 7 gelatin sheets (14 g total)
  • Zest of 1 organic orange (preferably unwaxed)
  • 1 tsp vanilla extract or 1 vanilla bean
  • Candied orange peel or another fruit preserve for serving

Instructions:

  1. Place the gelatin sheets in a bowl and cover them with cold water. Let them soak for 5-10 minutes until softened and puffed.
  2. In a separate bowl, combine the yogurt with half of the heavy cream. Whisk until smooth and well combined.
  3. In a saucepan, combine the remaining cream, sugar, vanilla (split the bean and scrape out the seeds if using a vanilla bean), and orange zest. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm, but not boiling.
  4. Remove the saucepan from the heat. Squeeze out any excess water from the gelatin sheets and add them to the warm cream mixture. Stir thoroughly until the gelatin is completely dissolved.
  5. Let the cream mixture cool for about 10 minutes. Then, gradually whisk it into the yogurt mixture until everything is well combined and smooth.
  6. Pour the mixture into a large mold or divide it evenly into 8 individual molds. Place them in the refrigerator to chill and set for at least 3 hours.
  7. Once the yogurt panna cotta has set, carefully unmold it by dipping the mold(s) briefly into warm water.
  8. Serve with candied orange peel or your preferred fruit preserve on top.

Enjoy!

Source: Argiro Barbarigou