Greek Yogurt Panna Cotta with Fig Jam Swirl

1. 1

   In a small bowl, sprinkle the gelatin over the milk and let stand for 5 minutes.

2. 2

   In a small saucepan, combine the cream and sugar and cook over moderate heat until bubbles appear around the edge.

3. 3

   Remove the saucepan from the heat and stir in the gelatin mixture until dissolved.

4. 4

   Put the yogurt in a medium bowl.

5. 5

   Strain the warm cream mixture into the yogurt through a fine mesh sieve.

6. 6

   Whisk until smooth.

7. 7

   Refrigerate the panna cotta for about 20 minutes, until it thickens slightly.

8. 8

   Swirl 3 tablespoons of the fig jam into the panna cotta and pour into four 6-ounce ramekins.

9. 9

   Refrigerate the panna cotta for 3 hours, until set.

10. 10

    Spoon the remaining 2 teaspoons of fig jam onto the panna cottas, sprinkle with the pistachios and serve.

* Per serving · 4 servings · Values may vary.