Yogurt & vanilla bean panna cotta with strawberry mousse recipe
|Prep time||2 hours, 30 minutes|
|Cook time||15 minutes|
|Total time||2 hours, 45 minutes|
|Allergy list||Milk, Tree Nuts|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1 cup heavy cream
- 2 ¼ teaspoons unflavored gelatin (1 envelope)
- 3 tablespoons cold water
- 1/3 cup sugar (or evaporated cane juice)
- 2 cups greek yogurt
- 1 vanilla bean (or 1 tsp vanilla extract)
First make panna cotta. Place cold water in small bowl and sprinkle gelatin over top, let soften for 3 minutes.
In pot, bring cream and sugar over low-medium heat. Slice open vanilla bean and scrape seeds in cream mixture, then add scraped bean (you'll strain it out later). Bring to simmer, about 10 minutes, stirring constantly to avoid scalding.
Turn off heat and add gelatin mixture, stirring until gelatin is fully dissolved, about 3 minutes.
In a larger bowl add yogurt and stir until creamy. Place mesh strainer over the yogurt bowl and pour cream and vanilla through strainer into yogurt bowl to catch the spent vanilla bean. Stir carefully with whisk until cream and vanilla is fully combined with yogurt.
Pour panna cotta into 6 ramekins or glasses, refrigerate until set, about 2 hours.
Next make the mousse. Place cold water in small bowl and sprinkle gelatin over top, let sit for 3 minutes. Then heat in microwave or in small pot, stirring often, until gelatin is fully dissolved.
Place strawberries in blender and pulse until well crushed. Add dissolved gelatin mixture and pulse again. Let cool in refrigerator.
In larger bowl, whip cream with electric mixer with whisk attachment until small peaks form. Add powdered sugar and continue to whisk until you reach stiff peaks (take whisk out with dollop of whipped cream and invert upside down. If the cone shape stands up, you're done, if it folds over, whip a little more. Don't overwhip or you'll get butter.
Carefully fold strawberry/gelatin mixture into whipped cream mixture and mix gently. Refrigerate for 2 hours until set.
To serve, spoon a dollop of mousse on top of set panna cotta. Sprinkle diced strawberries, crushed lady fingers (or cookie or your choice), and finely chopped pistachios (option) over top for garnish. Serve cold.
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