Yogurt Panna Cotta
Ingredients
- One 1/4-ounce envelope unflavored gelatin
- 1-1/2 cups heavy cream
- 1 vanilla bean split lengthwise and seeds scraped
- 1/2 cup sugar
- 1/3 cup flavorful extra-virgin olive oil
- 2 cups plain whole-milk Greek yogurt
- 4 tablespoons orange marmalade
- 1/3 cup shelled unsalted pistachios coarsely chopped
- Flaky sea salt such as Maldon
Instructions
- In a small bowl, sprinkle gelatin over 1/4 cup cold water – let stand until softened, about 5 minutes.
- While gelatin is softening, in a small saucepan, bring cream and vanilla bean and seeds to a simmer. Cook over moderately low heat for 3 minutes. Remove pan from heat and whisk in gelatin mixture.
- In a medium bowl, whisk sugar with olive oil until combined. Whisk in yogurt until smooth.
- Remove vanilla bean from vanilla cream mixture. Gradually whisk vanilla cream into the yogurt mixture.
- Pour mixture into six 6-ounce ramekins (or 8-ounce Mason jars) and refrigerate until set, at least 3 hours and up to 2 days.
- Before serving, divide marmalade and pistachios between each panna cotta. Sprinkle with sea salt.
Notes
* You can also make these in 8-ounce Mason jars (fill about three quarters full). This makes it easy to travel with them.
* Any kind of good quality marmalade will work – I’ve used an orange-tangerine marmalade.
* Any kind of good quality marmalade will work – I’ve used an orange-tangerine marmalade.
