Yogurt Panna Cotta With Cherry And Peach Compote
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
66
Spice
61
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Pour 1/4 cup water into small bowl; sprinkle gelatin over
2
Let stand 10 minutes
3
Bring cream and sugar to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves
4
Remove from heat
5
Add gelatin mixture and whisk until dissolved
6
Whisk in yogurt and vanilla
7
Divide mixture among eight 3/4-cup custard cups
8
Cover and chill overnight
9
(Can be made 2 days ahead
10
Keep refrigerated
11
) Cut around edges of each panna cotta to loosen
12
Set each cup in shallow bowl of hot water for 10 seconds
13
Immediately invert onto plate
14
Top with compote
15
Pour 1/4 cup water into small bowl; sprinkle gelatin over
16
Let stand 10 minutes
17
Bring cream and sugar to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves
18
Remove from heat
19
Add gelatin mixture and whisk until dissolved
20
Whisk in yogurt and vanilla
21
Divide mixture among eight 3/4-cup custard cups
22
Cover and chill overnight
23
(Can be made 2 days ahead
24
Keep refrigerated
25
) Cut around edges of each panna cotta to loosen
26
Set each cup in shallow bowl of hot water for 10 seconds
27
Immediately invert onto plate
28
Top with compote