As far as panna cottas go, this is on the soft side but will still slice or hold a form. For a firmer panna cotta, reduce the milk or cream by 1/2 cup. I used this recipe as my starting point but altered the proportions so it used one container, not one plus a fraction of another, always irksome, of yogurt. I significantly reduced the sugar; I recommend 1/2 cup for a standalone but not achingly sweet yogurt panna cotta that could be served with fresh berries or just a drizzle of honey. If you’d like to fully drape or coat the panna cotta with honey, I recommend dropping the sugar to 1/4 cup to compensate. I also replaced most of the suggested cream with milk, using 1 1/2 cups milk with 1/2 cup cream; you can use all cream, all milk, or anywhere in-between but I found that at least a small amount of cream added a richness that stretched far. As for the yogurt, I used, and highly recommend a full-fat Greek yogurt. The dish will work with others (lower fat and non-Greek yogurts) but it is astronomically more delicious with the real deal. If you only have regular yogurt but want to approximate the richness of Greek yogurt at home, you can set yours to strain in a fine-mesh strainer lined with a coffee filter or layers of cheesecloth over a bowl in the fridge for a few hours or up to a day until the yogurt on top thickens.
[Updated 4/29/13 to move the lemon juice addition to the end, as some people were experiencing curdling when it was heated. So sorry for any trouble.]
See original recipe: http://smittenkitchen.com/blo...
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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