Yogurt Panna Cotta with Raspberry Compote
(from BearNakedBaker’s recipe box)
Source: BNB
Prep time: 10 minutes
Cook time: 5 minutes
Serves 8 people
Categories: DESSERT/PASTRY
Ingredients
- Panna cotta:
- 2 cups whole milk
- 2 teaspoons plain, unflavored gelatin
- 1/4 cup sugar
- 2 tablespoons honey
- 2 cups 2% plain Greek yogurt
- 1 teaspoon vanilla extract
- Compote:
- 2 cups frozen raspberries, thawed Coupons
- 1/4 cup orange marmalade
- 2 teaspoons sugar
- 2 teaspoons finely grated lemon zest
- 2 teaspoons lemon juice
Directions
- Make panna cotta: Pour 1 cup milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
- In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat; stir in gelatin mixture. Transfer to a bowl; whisk in yogurt and vanilla. Divide among 8 6-ounce ramekins. Cover with plastic wrap; chill until firm, at least 2 hours.
- Make compote: In a pan, mix raspberries, marmalade and sugar. Stir over low heat until warm and sugar has dissolved, 2 to 3 minutes. Remove from heat; stir in zest and juice. Transfer to a bowl; cover and chill for at least 2 hours. Spoon onto panna cotta;