Recipe of the Week
Greek yogurt panna cotta
- 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.