Light Panna Cotta

Name: Light Panna Cotta
Total time: 2400 s
Yield: 12 servings
Ingredients: 4 1/4 cups milk (1 liter); 6 tablespoons sugar; 1 vanilla bean; 2 1/2 teaspoons powdered unflavored gelatin (about 12 grams); 2 cups vanilla yogurt (about 500 grams)

rosyblog @rosyblog

We dessert lovers are always looking for sweets that satisfy our cravings while keeping sugar and fat in check. As a panna cotta fan, I wanted to create a recipe that wouldn’t leave me feeling guilty. This version is super fresh, light, and delicate—especially perfect for those hot days when the heat is still unbearable. Here’s the recipe.

rosyblog @rosyblog

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Ingredients

40 min

12 servings

4 1/4 cupsmilk (1 liter)
6 tablespoonssugar
1vanilla bean
2 1/2 teaspoonspowdered unflavored gelatin (about 12 grams)
2 cupsvanilla yogurt (about 500 grams)

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Steps

40 min

1

Soak the gelatin in a bowl of cold water for 10 minutes.
2

In a large saucepan, gently warm the milk with the seeds from the vanilla bean. Do not let it boil. Stir in the sugar until dissolved, then add the soaked and squeezed gelatin. Continue stirring until everything is well combined.
3

Turn off the heat and let the mixture cool for about 15 minutes. This step is important—if you add the yogurt while the mixture is still hot, the liquid in the yogurt will separate and rise to the top, ruining the texture.
4

After cooling, add the yogurt (previously stirred to make it smooth). Mix well to combine all the ingredients.
5

Pour the mixture through a fine mesh strainer into your molds to make it extra smooth. Refrigerate for about four hours until set. Decorate as you like—with chocolate sauce and chopped hazelnuts, berry jam thinned with a few drops of water, caramel sauce, or your favorite topping.