Recipe by Aaron Rail. Serves 4
Ingredients
325 grams Tree Island Greek Yogurt
2 cup 10% cream, cold (I used Avalon)
1/2 cup white berry sugar
1 vanilla bean (or 1 tsp madagascar bourbon vanilla paste)
small pinch sea salt
1 1/2 packages Knox powdered gelatin (10.8 grams)
neutral flavoured oil*
four 8 oz ramekins**
Instructions
Cut vanilla bean in half lengthwise and scrape the seeds out with the back of a paring knife. Mix the vanilla seeds into the sugar by rubbing the two together with your fingers.
Put 1/4 cup of the cream into a small dish and sprinkle powdered gelatin on top
Put vanilla sugar, vanilla pod and remaining cream into a pot. Bring the cream to the boiling point, stirring often. Do not allow the cream to fully boil.
Once the cream has reached the boiling point, whisk in the softened gelatin and cream stirring for one or two minutes in order to fully dissolve the gelatin.
Allow cream to cool slightly, 5-10 minutes.
While cream is cooling, lightly grease the ramekins.
Place the yogurt into a mixing bowl. Gradually mix the hot cream into the yogurt. Divide the mixture between the four ramekins. Cover with plastic wrap and place in the refrigerator.
Allow the panna cotta to set for at least four hours.
To unmold the panna cotta, run the tip of a paring or palette knife around the inside of the ramekin and invert onto a plate or bowl. Garnish with fresh fruit, cooked fruit, sorbet, whipped cream, cereal, granola, caramel, gummy bears, or anything your heart desires.
*Note: If you don’t plan on unmolding your panna cotta and want to eat it out of the vessel, there is no need to grease the mold.
**Note: anything that will hold 8 ounces of liquid can be a panna cotta mold (i.e. teacup, wine glass, fancy jello mold, popsicle mold, silicon mold etc)
