+ home
+ recipes
+ blog
+ links
+ about
|
|
|
|
| |
PANNA COTTA [print]
Ingredients
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water 3 cups mild yoghurt (use half and half yoghurt) honey equiv to 1/2 cup sugar pinch salt 1 1/2 tablespoons vanilla extract 8 ounces dripped SCD yoghurt (to sour cream consistency) Instructions
1. Sprinkle gelatin over water and let stand 5 minutes. In a saucepan, warm the 3 cups yoghurt with the honey, salt and vanilla over medium-high heat. Do not boil, stir in the gelatin til dissolved. Remove from heat and cool 5 minutes.
2. Pour dripped yoghurt in a medium bowl. Whisk in the cream mixture a little bit until smooth. Rinse eight 2/3 cup custard cups with cold water. Fill each 3/4 full with the mixture, chill 4 to 24 hours. 3. To serve, dip each cup for a few seconds in hot water, unmold unto plate (may be necessary to loosen edge with knife.) Garnish with fresh fruit or puddle plate with fruit puree. Notes
Pamela
|
 |
