Yogurt Panna Cotta With Fresh Plums Recipe

Name: Yogurt Panna Cotta With Fresh Plums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil; 2 tablespoons water; 2 tablespoons fresh lemon juice; 2 1/2 teaspoons unflavored gelatin; 2 1/4 cups plain whole-milk yogurt (preferably organic); 1 3/4 cups heavy whipping cream, divided; 3/4 cup sugar; 6 small ripe plums, thinly sliced; 1/4 cup sugar; 1 tablespoon fresh lemon juice; 1 teaspoon finely grated lemon peel; Test-kitchen tip: If possible, invert the panna cotta on a flat platter or large plate. A serving piece with sloping sides won't allow the dessert to lie flat and will make it more difficult to sli…

Servings: persons

Canola oil
2 tablespoons water
2 tablespoons fresh lemon juice
2 1/2 teaspoons unflavored gelatin
2 1/4 cups plain whole-milk yogurt (preferably organic)
1 3/4 cups heavy whipping cream, divided
3/4 cup sugar
6 small ripe plums, thinly sliced
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
Test-kitchen tip: If possible, invert the panna cotta on a flat platter or large plate. A serving piece with sloping sides won't allow the dessert to lie flat and will make it more difficult to slice the panna cotta into wedges.

1
Lightly coat inside of 9-inch cake pan with 1 1/2-inch-high sides with canola oil. Combine 2 tablespoons water and lemon juice in small bowl. Sprinkle gelatin over; stir to blend. Let stand until gelatin softens, about 15 minutes. Whisk yogurt and 3/4 cup cream in large bowl. Combine 1 cup cream and sugar in small saucepan; bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture to hot cream mixture; whisk until gelatin dissolves. Add cream-gelatin mixture to yogurt mixture; whisk to blend. Pour mixture into cake pan. Chill uncovered until cold, then cover and keep refrigerated until panna cotta is set, at least 8 hours or overnight. DO AHEAD:
2
Combine plums, sugar, lemon juice, and lemon peel in medium bowl; toss to coat. Let stand at room temperature until juices form, tossing occasionally, about 30 to 45 minutes. DO AHEAD:
3
Using small knife, cut around panna cotta to loosen edges. Fill large bowl with 1 inch of hot water. Dip bottom of pan into hot water to help loosen. Place dessert platter upside-down atop pan; invert panna cotta onto platter. Carefully lift off pan and allow panna cotta to settle onto platter.
4
Cut panna cotta into wedges. Divide among plates. Serve with plum mixture.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Canola oil, 2 tablespoons water, 2 tablespoons fresh lemon juice, 2 1/2 teaspoons unflavored gelatin, and more.

Yes, Yogurt Panna Cotta With Fresh Plums 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.

Yogurt Panna Cotta With Fresh Plums

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