Recipes

Yogurt Panna Cotta with Pineapple Granita

Name: Yogurt Panna Cotta with Pineapple Granita
Total time: 45 min
Ingredients: 1 cup low-fat milk; 1/2 cup sugar; 2 teaspoons plain powdered gelatin; 2 tablespoons cold water; 1/3 cup fat-free sour cream (3 ounces); 1 1/2 cups plain fat-free Greek yogurt; 2 tablespoons fresh lime juice; 1/4 teaspoon pure vanilla extract; 3 tablespoons water; 3 tablespoons sugar; 1 pineapple (1 3/4 pounds)—peeled, cored and quartered; Pinch of salt

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Jansen Chan, the pastry chef at Manhattan's Oceana, grew up eating a Chinese dessert called "almond Jell-O"—essentially an almond-flavored panna cotta. Then he had his first real Italian panna cotta: "It was plainer, but so much richer," he recalls. Here, Chan toys with the classic, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories.

By Jansen Chan

Updated on January 23, 2018

Yogurt Panna Cotta with Pineapple Granita — Photo: © Con Poulos

Total Time:

45 mins

Yield:

6

Ingredients

Panna Cotta

1 cup low-fat milk
1/2 cup sugar
2 teaspoons plain powdered gelatin
2 tablespoons cold water
1/3 cup fat-free sour cream (3 ounces)
1 1/2 cups plain fat-free Greek yogurt
2 tablespoons fresh lime juice
1/4 teaspoon pure vanilla extract

Granita

3 tablespoons water
3 tablespoons sugar
1 pineapple (1 3/4 pounds)—peeled, cored and quartered
Pinch of salt

Directions

In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, 3 minutes. Scrape the gelatin into the warm milk and let cool completely.
In a medium bowl, whisk the sour cream with the yogurt, lime juice and vanilla. Whisk in the milk and pour the panna cotta into 6 glasses. Refrigerate until set, 3 hours.
In a saucepan, cook the water and sugar over moderate heat, stirring, just until the sugar is dissolved. Let cool completely.
Cut three-fourths of the pineapple into chunks, transfer to a blender and puree; strain into the saucepan with the sugar syrup, pressing hard on the solids. Discard the pulp. Stir the salt into the pineapple puree and pour it into a 9-by-13-inch baking dish. Freeze for 30 minutes. Using a fork, stir the granita. Continue freezing, stirring every 30 minutes, until the granita is icy and fluffy, about 3 hours.
Cut the remaining pineapple into thin slices. Fluff the granita with a fork and spoon it over the panna cottas. Garnish with the pineapple slices and serve right away.

Make Ahead

The panna cottas can be covered and refrigerated for up to 4 days. The granita can be frozen in an airtight container for up to 4 days. Fluff before serving.