Recipe of the Week

Greek yogurt panna cotta

Enlarge Image
Greek yogurt panna cotta.
Buy This Photo
By Mike Koenig





  • ¼  cup whole milk, divided
  • 3 sheets gelatin
  • 1 cups heavy whipping cream
  • ¼  cup sugar
  • 8 oz greek yogurt
  • 1 vanilla bean split lengthwise, seeded





Divide milk into equal parts. Break gelatin sheets up and bloom in milk. (Cover with 4 Tablespoons of the milk and set aside.)

Over low flame, steep vanilla bean, sugar, cream and milk until lukewarm. Do not boil.

In a large mixing bowl, whisk together yogurt, warm cream and bloomed gelatin.

Divide equally into small bowls or ramekins and torch quickly to remove bubbles.

Chill at least 4 hours before serving, preferably 24.