Ellenos Plain Unsweetened yogurt makes the perfect base for a Greek Yogurt Panna Cotta, topped with fresh figs and honey for a delightfully simple yet delicious dessert.
Ingredients:
Panna Cotta:
- Nonstick spray or canola oil (neutral oil)
- 4 tablespoons water
- 2 ½ teaspoons (1 packet or ¼ oz or 7 g) unflavored gelatin
- 2 cups Ellenos Plain Unsweetened yogurt
- 2 cups milk, heavy cream, or a combination
- ¼ cup to ½ cup granulated sugar
- 2 tablespoons lemon juice (from 1 lemon)
Toppings:
- ¼ – ½ cup honey
- ¼ – ½ cup chopped walnuts, toasted
- Fresh figs, quartered (8-10 fresh figs)
Equipment:
- Small saucepan
- Large mixing bowl
- 9” round cake pan or ~8 small dessert cups
| YIELD | PREP TIME | CHILL TIME | TOTAL TIME |
| 1 9″ round panna cotta
or 8 ½-cup servings |
20 minutes | 8 hours for 9” round
or 2 hours for small cups |
9 hours |
Instructions
- Lightly coat the inside of a 9” round cake pan or smaller dessert cups with the oil or nonstick spray, if you plan to unmold the panna cotta later.
- Place water in a small bowl and stir in gelatin. Set aside until the gelatin softens, about 15 minutes.
- In a large bowl, whisk all of the yogurt and 1 cup of milk/cream. In a small saucepan, bring remaining milk/cream and sugar to a simmer. Stir in water-gelatin mixture (it will dissolve immediately) and remove from heat. Whisk this mixture into the yogurt mixture, then stir in lemon juice at the end. Pour mixture into cake pan or smaller cups and chill in the fridge. The larger cake pan needs closer to 8 hours, while the smaller cups are ready in 2 hours. It’s best to give it more time to set, to be safe.
- To unmold the large pan, fill a larger baking dish with 1-inch boiling water and dip panna cotta cake pan in it for 10 seconds, then flip it out onto a flat round platter.
- To unmold smaller dishes, bring a small saucepan of water to a simmer and dip the bottom of a small panna cotta cup in one for 5 seconds, then invert into a plate. Repeat with remaining cups.
- Before serving, sprinkle panna cotta with honey, fresh figs, and walnuts. Panna cotta is best served fresh. If need be, leftovers can be kept for a day or two, covered and refrigerated.
