In a medium saucepan, heat heavy cream, whole milk, maple syrup and pure vanilla extract at medium- low heat. Very first step is to take yogurt out of the fridge, it has to be at room temperature for best results.Īfter that, take a small bowl, add cold water then soak the gelatin sheets until they're softened (about 15 minutes). It's perfect for special occasions! Heat + incorporate I know it sounds fancy and all, but trust me, there are just 2 steps, a few simple ingredients and everyone can make this. Like I said before this creamy dessert is EXTREMELY simple. What else can I say? It's as good as the original one, which is made with 100% heavy cream (or 50% milk and 50% cream). The consistency is just perfect (work with room temperature yogurt to prevent curdling!), the flavor is amazing (you should see my boyfriend's face when he ate one). Mine indeed is a combination of heavy cream, whole milk and Greek yogurt (200 g - 150 g - 150 g). The inspiration comes from this panna cotta with yogurt by Food&Wine but the amount of ingredients (and type) are completely different.
Like I said before, the other day I was really craving it, and thought "Why not challenging myself to make a lighter version?", so this is how a lighter recipe for panna cotta was born.
What I think most people love is how easy this is to make (literally, heat + let set), and how delicate the vanilla flavor is. You already know it's an Italian traditional dessert (we call it "dolce al cucchiaio" = those desserts you eat with a spoon. Listen, I am not going to be "boring" with an explanation of what panna cotta is. About this delicious and lighter recipe for panna cotta with loooots of vanilla
0 kommentar(er)
