by flavoristabarr
View
my 12 recipes »
Photo by flavoristabarr
flavoristabarr's Notes:
Expand4 1/2 sheets of gelatin (gelatin is sold in 1/2 sheet size) Ask a question about this ingredient
3 1/2 cups heavy cream (I used Farmers Creamery) Ask a question about this ingredient
1 Vanilla Bean, split in half lengthwise, scrap out the seeds Ask a question about this ingredient
1 cup light (Regular sugar will work too) Brown Sugar Ask a question about this ingredient
2 cups whole milk yogurt (Traderspoint Creamy) Ask a question about this ingredient
1 cup freshly sliced strawberries Ask a question about this ingredient
1 cup raspberries Ask a question about this ingredient
1 cup blueberries Ask a question about this ingredient
1/4 cup sugar of your choice Ask a question about this ingredient
Place the heavy cream and the vanilla bean into a medium sauce pan over medium heat. Bring to a boil; watch the pot so that it doesn’t boil over. Remove from heat. Scrap the insides of the vanilla bean into the cream and stir well.
Ask a question about this stepPlace 4 of the gelatin sheets into a large pan filled with cool water. Let "bloom" or soften for 5 minutes.
Ask a question about this stepOnce the cream is turned off and only slightly warm, pick the gelatin sheets out of the water bath and place them into the cream and stir.
Ask a question about this stepStir the brown sugar, and yogurt into the cream. Mix gently, but well.
Ask a question about this stepUsing a fine sieve, strain the mixture into ramekins. Immerse the ramekins into a cold water bath. Place in the refrigerator and allow to set. This takes about 3 hours.
Ask a question about this stepPlace the prepare berries into a bowl and sprinkle the sugar over them. Allow the juices to run making a light sauce. Panna Cotta also makes a very good breakfast, what a divine way to start the day!
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
