Orange Yogurt Panna Cottas with Cranberry Orange Sauce

1. 1

   In a bowl whisk together sugar, yogurt, vanilla, and zest until combined well.

2. 2

   In a very small saucepan sprinkle gelatin over juice and let stand about 1 minute to soften.

3. 3

   Heat mixture over low heat just until gelatin is dissolved.

4. 4

   Whisk gelatin mixture into yogurt until combined well.

5. 5

   Divide yogurt among four 1/2-cup molds.

6. 6

   Chill panna cottas, covered, until firm, at least 4 hours, and up to 2 days.

7. 7

   In a small saucepan simmer juice, cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes.

8. 8

   In a blender puree mixture until smooth (use caution when blending hot liquids).

9. 9

   Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids.

10. 10

    Cool sauce.

11. 11

    Sauce may be made 2 days ahead and chilled, covered.

12. 12

    Run a thin knife around edge of each mold.

13. 13

    Dip molds, 1 at a time, into a bowl of hot water 2 seconds and invert each panna cotta onto a plate.

14. 14

    Serve panna cottas with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.