Top | Puddings, Custards, and Other Dairy Desserts
Yogurt Panna Cotta with Peaches
(recipe, Carrie Floyd)
Make this panna cotta when you're looking for a quick, make-ahead dessert. It takes just a few minutes to whip up and tastes delicious embellished with fresh fruit.
- 2 Tbsp. water
- 1½ tsp. unflavored gelatin
- 1 cup heavy cream
- 1½ cups plain whole-milk yogurt
- 1 cup whole milk
- ½ cup powdered sugar
- 1 vanilla bean
- 3 large ripe peaches
- 4 Tbsp. brown sugar
- Make the panna cotta: Put the water in a small bowl and sprinkle the gelatin over it. Set aside to bloom.
- In a medium-large bowl, whisk together the cream and yogurt.
- In a small saucepan, heat the milk and sugar over low heat, stirring a couple of times. Slice the vanilla bean in half lengthwise and, with the tip of a paring knife, scrape the vanilla seeds into the warming milk. Stir. As soon as small bubbles form around the edge of the pan, remove the milk from the heat.
- Spoon the bloomed gelatin into the warm milk and stir until completely dissolved.
- Whisk the milk into the cream-and-yogurt mixture until smooth. Pour the mixture into 6 ramekins (small bowls or coffee cups) and refrigerate for several hours or overnight.
- Make the fruit topping: When ready to serve, peel and slice the fresh peaches into a bowl. Toss with the brown sugar and set aside for several minutes.
- Assemble the desserts: Slide a knife around the edge of each ramekin to loosen each panna cotta, then invert each onto individual bowls or plates.
- Spoon the peach slices and juices around each serving of panna cotta, then serve.