yogurtbiscuitcinnamonrolls-58

A few weeks ago I posted a recipe for a Caramelized Peaches with Honey Basil Yogurt. In the post I talked about how Chobani had sponsored the Food Bloggers Connect conference I attended. Well, Chobani saw the post and sent me a bunch of free yogurt to play with. Score. I love yogurt. I like eating it, I like cooking with it and I particularly like pairing it with peaches. Basically, I will pay to eat and cook with yogurt in day to day life, but, just so we’re all clear, I used free yogurt in the making of this panna cotta. Thanks Chobani!

Now that we’re all clear on that, let’s get on to the panna cotta! Panna Cotta is traditionally made using a cooked mixture of milk and cream. I decided I wanted to try making it using yogurt in lieu of the more common cream. As I imagined it, the yogurt panna cotta would have that nice tangy yogurt flavor with the added bonus of being healthier than cream. Boom.

So how’d it work out?

yogurtpannacotta-79In the words of Colonel Hannibal Smith, “I love it when a plan comes together.” The panna cotta was creamy and tangy, yet light and refreshing; pretty much a perfect dessert for Georgia in August. And, while good alone, the panna cotta was ridiculous when paired with the peach compote.  I had forgotten how much depth and flavor brandy can add to fruit, but it all came back to me the second I stirred the brandy into the cooking peaches and the rich, sweet aroma hit the air. Mmmmmm. All that rich peach goodness slathered on the mound of chilled, smooth, tangy panna cotta….excuse me. I have to take a trip to the fridge for another round. Immediately.

While I’m gone, answer me this: what kind of topping would you put on your panna cotta? Clearly, I’m a sucker for peaches. My second choice would have been figs. What would you like dripping down your panna cotta?

yogurtbiscuitcinnamonrolls-1

Ingredients for the Panna Cotta:
2 C Whole Milk
2 C 2% Greek Yogurt
1 Packet (1/4 0z) Gelatin
1 Vanilla Bean, sliced in half lengthwise
3/4 C Sugar
1 Tbsp Bourbon
1 tsp Vanilla Extract

yogurtbiscuitcinnamonrolls-2

Ingredients for the Peach Compote:
2 Peaches, peeled and diced
2 Tbsp Sugar
1 oz Brandy
1/2 Tbsp Butter
1 pinch of Salt

 

yogurtbiscuitcinnamonrolls-5

Put 1 C of the milk in a bowl and sprinkle the gelatin over the milk. Let it sit so the gelatin can “bloom” for about 10 minutes.

yogurtbiscuitcinnamonrolls-12

Meanwhile, combine the remaining milk in a sauce pan along with the vanilla bean.  Heat the milk over medium heat. When the milk reaches a simmer, pour in the milk with the gelatin and whisk until all the gelatin has dissolved.

yogurtbiscuitcinnamonrolls-13

When the gelatin has dissolved, remove the milk from the heat and whisk in the bourbon, vanilla extract and yogurt.

yogurtbiscuitcinnamonrolls-24

Place 8 to 10 ramekins on a tray or cookie sheet and then brush or spray the insides of the ramekins with a neutral tasting oil (canola works fine). Pour the yogurt/milk mixture into the ramekins and then put the tray in the refrigerator. Chill for at least 8 hours.

yogurtbiscuitcinnamonrolls-2-2

For the peach compote topping: heat the diced peaches and 2 Tbsp sugar in a pan until the peaches release their juices and have come to a simmer. Add the brandy and continue to cook the peaches until they are soft. Stir in the butter and remove from the heat. Let the peaches cool before using.

yogurtbiscuitcinnamonrolls-73

When it is time to serve up your delicious dessert, run a plastic knife or thin spatula around the inside edge of the ramekin to loosen the dessert. Turn the panna cotta out onto a plate and top with a dollop (or more) of the peach compote.  Serve immediately.

Note: the dessert can be made a few days in advance, just keep it in the fridge and wait until serving to remove the panna cotta from the ramekins. You’ll also probably want to cover the ramekins once the panna cotta has cooled.

yogurtbiscuitcinnamonrolls-93

 

Greek Yogurt Panna Cotta with Brandied Peach Compote
 
Recipe By:
Ingredients
  • Panna Cotta
  • 2 C Whole Milk
  • 2 C 2% Greek Yogurt
  • 1 Packet (1/4 0z) Gelatin
  • 1 Vanilla Bean, sliced in half lengthwise
  • ¾ C Sugar
  • 1 Tbsp Bourbon
  • 1 tsp Vanilla Extract
  • Peach Compote
  • 2 Peaches, peeled and diced
  • 2 Tbsp Sugar
  • 1 oz Brandy
  • ½ Tbsp Butter
  • 1 pinch of Salt
Instructions
  1. Put 1 C of the milk in a bowl and sprinkle the gelatin over the milk. Let it sit so the gelatin can "bloom" for about 10 minutes.
  2. Meanwhile, combine the remaining milk in a sauce pan along with the vanilla bean. Heat the milk over medium heat. When the milk reaches a simmer, pour in the milk with the gelatin and whisk until all the gelatin has dissolved.
  3. When the gelatin has dissolved, remove the milk from the heat and whisk in the bourbon, vanilla extract and yogurt.
  4. Place 8 to 10 ramekins on a tray or cookie sheet and then brush or spray the insides of the ramekins with a neutral tasting oil (canola works fine). Pour the yogurt/milk mixture into the ramekins and then put the tray in the refrigerator. Chill for at least 8 hours.
  5. For the peach compote topping: heat the diced peaches and 2 Tbsp sugar in a pan until the peaches release their juices and have come to a simmer. Add the brandy and continue to cook the peaches until they are soft. Stir in the butter and remove from the heat. Let the peaches cool before using.
  6. When it is time to serve up your delicious dessert, run a plastic knife or thin spatula around the inside edge of the ramekin to loosen the dessert. Turn the panna cotta out onto a plate and top with a dollop (or more) of the peach compote. Serve immediately.
  7. Note: the dessert can be made a few days in advance, just keep it in the fridge and wait until serving to remove the panna cotta from the ramekins. You'll also probably want to cover the ramekins once the panna cotta has cooled.
 

 

yogurtbiscuitcinnamonrolls-88