F&W's Melissa Rubel adds fig jam to this tangy panna cotta for a playful riff on fruit-on-the-bottom yogurt. For a lighter version, use buttermilk in place of the cream and fat-free plain yogurt instead of whole milk yogurt.
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In a small bowl, sprinkle the gelatin over the milk and let stand for 5 minutes. In a small saucepan, combine the cream and sugar and cook over moderate heat until bubbles appear around the edge. Remove the saucepan from the heat and stir in the gelatin mixture until dissolved.
Put the yogurt in a medium bowl. Strain the warm cream mixture into the yogurt through a fine mesh sieve. Whisk until smooth. Refrigerate the panna cotta for about 20 minutes, until it thickens slightly.
Swirl 3 tablespoons of the fig jam into the panna cotta and pour into four 6-ounce ramekins. Refrigerate the panna cotta for 3 hours, until set.
Spoon the remaining 2 teaspoons of fig jam onto the panna cottas, sprinkle with the pistachios and serve.
The panna cottas can be refrigerated for up to 1 day before serving.
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