I made panna cotta last weekend using my favorite recipe courtesy of Michael Symon IRON CHEF.
For those of you who do not know, panna cotta is an Italian dessert that is basically milk jello. It's delicious and very easy to make. Michael Symon puts a little spin to his jelly by adding some Greek yogurt goodness into the mix.
Here is what you'll need:
2 cups of heavy cream
1 vanilla bean (I'm not that fancy and substituted the bean with vanilla extract, the "legit" stuff, not imitation so maybe I am normal fancy)
1/2 cup of sugar (I only used quarter cup of sugar because the Greek yogurt I used was sweetened already)
1+1/2 teaspoon of unflavored gelatin
1/2 cup of whole milk
1/2 cup Greek yogurt
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| Ingredient list!!!! Make sure you DO NOT use fat free yogurt. I did that once to make this panna cotta and the yogurt reacted with the heat and curdled out. It was DISGUSTINGGGGG. There were just floating coagulated bits of milk protein solids separated from a clear aqueous layer of fatty oily yellow liquid whey (the liquid was like chicken stock color and if you can imagine chicken fat skin floating around yes that is exactly what happened). Gross!!!! But if this happens to you, don't freak out too much though (no matter how gross it is seeing your dessert like so). Yogurt curdling is normal since food high in acid and protein is unstable at high temperatures. Just know that the fat in yogurt helps stop the curdling process a little so make sure your yogurt has fat!!!!! |
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| Direction time now! First you need to make the gelatin bloom = hydrate = soften. Do this by mixing your gelatin with the (cold) milk and let it rest for 5-10 minutes. It'll look a little like clumps but don't worry, you're fine! Is supposed to be like that! But to give you piece of mind, just remember that gelation thru water is thermally reversible so generally if your jelly is stringy you should be able to melt and cool again. |
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| Now put your heavy cream and sugar in a pot and bring to a boil. Add that softened gelatin mixture in here too!!!!! |
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| Next ladle slightly cooled cream mix into the yogurt until everything is incorporated and the yogurt dissolves. Also now is a good time to add the vanilla! |
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| Time to refrigerate the milk jelly!! It takes about 4 hours if you're impatient and maybe 6 if you're good. |
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| Can you tell that the panna cotta is chilled and ready to eat now? |
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| Yum! I don't have anything to use as a garnish and I didn't put the panna cotta in fancy little shot glasses but I will include photos (from the internet) below of that to fulfill your fancy of looking at beautiful food pictures. |
IMAGE SOURCE: hhttp://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/3/3/1/FNM_040110-Michael-Symon-Easter-001_s4x3.jpg.rend.sni12col.landscape.jpeg, http://www.italianfoodforever.com/2015/02/blood-orange-panna-cotta/, http://www.kj.com/buttermilk-panna-cotta-with-riesling-raisins, https://sweetdreamsrecipes.wordpress.com/2015/07/11/mango-guava-panna-cotta/
SOURCE: http://www.foodnetwork.com/recipes/michael-symon/vanilla-panna-cotta-recipe.html
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