Yogurt Panna Cotta – a delicious recipe with unflavored gelatin, whipping cream, vanilla bean, sugar, orange, plain yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, sprinkle gelatin over 1/4 cup cream. Let stand, without stirring, until gelatin is soft, about 10 minutes.
2
Meanwhile, pour remaining 1 3/4 cups cream into a 1- to 2-quart pan over medium heat. Scrape seeds from vanilla bean into cream, then add the bean (if using vanilla extract, add after yogurt, below), sugar, and orange peel; stir until sugar is dissolved and mixture is simmering. Remove from heat. Add gelatin mixture and stir until gelatin is completely dissolved. Pour into a large bowl. Remove vanilla bean and orange peel and let cool 10 minutes. Add yogurt (and vanilla extract, if using) and stir until well blended.
3
Lightly brush a 4-cup tube mold (or eight 1/2-cup molds) with oil; pour cream mixture into mold. Cover and chill until set, 8 hours or up to 2 days.
4
Just before serving, unmold: Gently run a knife between panna cotta and sides of mold to loosen. Invert a plate over mold and, holding plate and mold together, turn over; lift off mold. If panna cotta doesn't slip out easily, immerse mold to just below rim in warm water for about 2 seconds; lift out, dry bottom of mold, and repeat to invert onto plate.
649
kcal
Calories
46
g
Fat
40
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 teaspoons unflavored gelatin (a 1 1/4-oz. envelope), 2 cups whipping cream, 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract, 1/2 cup sugar, and more.
Yes, Yogurt Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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