Yogurt Italian Panna Cotta
Yogurt Italian Panna Cotta is a home-style dessert at difficulty 4/5 (Advanced), about 1034 kcal. An adaptation of a classic Italian dessert. Ingredients and step-by-step instructions are below, with notes for home cooking.
4 / 5
★★★★☆
1034 kcal
Ingredients
- Heavy cream
- Sugar
- Plain yogurt
- Sheet gelatin
- Sieve
Steps
- Cut the gelatin sheets into small pieces and soak them in cold water.
- Place the heavy cream and sugar in a pot and heat until 60 degrees Celsius.
- Turn off the heat. Remove the gelatin from the water, wring out excess moisture, and add it to the hot heavy cream. Stir until evenly combined.
- Allow the cream to cool to 40 degrees Celsius, then add the plain yogurt and stir until evenly combined.
- Pass the mixture obtained from the above steps through a sieve twice.
- Divide into suitable containers and refrigerate for at least 4 hours.
Notes
An adaptation of a classic Italian dessert. Incorporating plain yogurt makes the taste fresher and smoother; it is sweet but not cloying and is suitable as a dessert paired with fruit or jam. The dairy products provide rich calcium and protein, offering a gentle nutritional profile. The making process is simple, requiring only heating, stirring, and chilling. Beginners can handle it easily; from preparation to completion, it takes about 5 hours.
Estimated Difficulty: ★★★★
Estimated Calories: 1034 kcal
Group: Yogurt Italian Panna Cotta
Calculations:
You need to determine the number of portions before making each batch. One batch is enough for 3-6 people.
Per portion:
- Heavy cream 200g
- Sugar 40g
- Plain yogurt 250g
- Sheet gelatin 6g
- The traditional version of Italian panna cotta uses only heavy cream and a larger amount of sugar, making it much sweeter. This version has been modified to be lighter on the palate.
If you encounter any issues or find areas for improvement while following this guide, please submit an Issue or Pull Request.