Yogurt Panna Cotta With Fresh Plums

Serves: 3

Santos Walker

1 January 1970

Based on User reviews:

58

Spice

39

Sweetness

65

Sourness

38 mins

Prep time (avg)

6.1

Difficulty

Ingredients:

1

Canola Oil

2 tbsps

Water

1 tbsp

Lemon Juice (fresh)

2.5 tsps

Unflavored Gelatin

1.75 cups

Heavy Whipping Cream (divided)

1 cup

Sugar

6 small

Plum (ripe, thinly sliced)

1 tsp

Lemon Peel (finely grated)

Directions:

1

For panna cotta: Lightly coat inside of 9-inch cake pan with 1 1/2-inch-high sides with canola oil

2

Combine 2 tablespoons water and lemon juice in small bowl

3

Sprinkle gelatin over; stir to blend

4

Let stand until gelatin softens, about 15 minutes

5

Whisk yogurt and 3/4 cup cream in large bowl

6

Combine 1 cup cream and sugar in small saucepan; bring to simmer over medium heat, stirring until sugar dissolves

7

Remove from heat

8

Add gelatin mixture to hot cream mixture; whisk until gelatin dissolves

9

Add cream-gelatin mixture to yogurt mixture; whisk to blend

10

Pour mixture into cake pan

11

Chill uncovered until cold, then cover and keep refrigerated until panna cotta is set, at least 8 hours or overnight

12

DO AHEAD: Can be made 2 days ahead

13

Keep refrigerated

14

Lightly coat inside of 9-inch cake pan with 1 1/2-inch-high sides with canola oil

15

Combine 2 tablespoons water and lemon juice in small bowl

16

Sprinkle gelatin over; stir to blend

17

Let stand until gelatin softens, about 15 minutes

18

Whisk yogurt and 3/4 cup cream in large bowl

19

Combine 1 cup cream and sugar in small saucepan; bring to simmer over medium heat, stirring until sugar dissolves

20

Remove from heat

21

Add gelatin mixture to hot cream mixture; whisk until gelatin dissolves

22

Add cream-gelatin mixture to yogurt mixture; whisk to blend

23

Pour mixture into cake pan

24

Chill uncovered until cold, then cover and keep refrigerated until panna cotta is set, at least 8 hours or overnight

25

DO AHEAD: Can be made 2 days ahead

26

Keep refrigerated

27

For plums: Combine plums, sugar, lemon juice, and lemon peel in medium bowl; toss to coat

28

Let stand at room temperature until juices form, tossing occasionally, about 30 to 45 minutes

29

DO AHEAD: Can be made 8 hours ahead

30

Cover and refrigerate

31

Using small knife, cut around panna cotta to loosen edges

32

Fill large bowl with 1 inch of hot water

33

Dip bottom of pan into hot water to help loosen

34

Place dessert platter upside-down atop pan; invert panna cotta onto platter

35

Carefully lift off pan and allow panna cotta to settle onto platter

36

Cut panna cotta into wedges

37

Divide among plates

38

Serve with plum mixture

39

Combine plums, sugar, lemon juice, and lemon peel in medium bowl; toss to coat

40