from Smitten Kitchen
If you plan to unmold the panna cotta later, lightly coat the inside of a 9-inch round cake pan or smaller dessert cups with the oil. (No need to if you will scoop it from its cups.)
Place water in a small bowl. Stir in gelatin and set aside until the gelatin softens, about 15 minutes.
In a large bowl, whisk all of yogurt and 1 cup of milk, cream or a mixture thereof. In a small saucepan, bring remaining milk or cream and sugar to a simmer. Stir in water-gelatin mixture (it will dissolve immediately) and remove from heat. Whisk this mixture into the yogurt mixture, then stir in lemon juice at the end. Pour mixture into cake pan or smaller cups and chill in fridge for at least 2 hours for small cups and up to 8 for a large pan. It?s best to do this the night before you need it, to be safe.
To unmold the cake pan, fill a larger baking dish with 1-inch boiling water. Dip panna cotta cake pan in it for 10 seconds, then flip it out onto a flat round platter. (A curved one will cause the panna cotta to appear sunken in the middle.)
To unmold smaller dishes, bring a small saucepan of water to a simmer and dip the bottom of a small panna cotta cup in one for five seconds, then invert it onto a plate. Repeat with remaining cups.
Right before you serve the panna cotta, sprinkle it with walnuts and drizzle it with honey. This needs to be done right before you serve it because the honey will (unfortunately) become liquidy and roll off it it sits on the panna cottas for too long.
Do ahead: Panna cottas can be made two days ahead, though I suspect longer. Keep refrigerated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (0g) | ||
Recipe Makes: 1 | ||
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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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