Vanilla Yogurt Panna Cotta
Serves: 6
In the creamy dreamy world of luscious desserts the panna cotta
reigns as a melt in your mouth treat. The trick is the right texture and mastering the simple
technique of working with gelatin. Too little and it bloops. Too much and it's a rubber
ball.
Calorie: 242, Proteins: 5 g, Total Fat: 15 g, Fiber: 0 g, Sugar 21 g.
Preparation
In a small dish or ramekin measure the water and sprinkle the gelatin
over the water in an even layer so it will be softened and bloom. In a sauce pan, heat the
cream with the sugar and salt. Remove from heat and whisk in the yogurt.
To dissolve gelatin, place ramekin with gelatin in a small pan of hot
water. Immediately whisk liquefied gelatin into the yogurt mixture. Whisk well to fully blend
together.
Pour into 6 molds, ramekins or plastic cups and chill. You can unmold
to serve or just let folks spoon it out of the cups. Nice with fresh berries, too.