This yogurt panna cotta flecked with vanilla bean is so rich and creamy! Post may contain affiliate links.
Please go check your fridge and pantry and see if you have gelatin, yogurt, a vanilla bean, milk, an orange and sugar. Why? Because you need to make this. Seriously. I am currently working my way through every panna cotta recipe that I can find, and this one from Eat Well, Eat Happy has definitely moved to the top.
One thing that I am always going to have in my pantry is vanilla beans. If you’re like me, you buy them in little tubes of 2 or 3 that cost a fortune and then they end up being dry. I don’t know why I never thought of Amazon. But when I ran out of my DIY vanilla extract, I thought I would just check Amazon. Oh my gosh. I found and ordered these Grade A Premium Gourmet Madagascar Bourbon Vanilla Beans , Fresh Prime, Approximatelly 17 Centimeters, 4 Ounce Bagand was hugely impressed (so much so I wrote a positive review for them). They were the plumpest, most fragrant vanilla beans I have ever used. And there is a ton of them (they say there are around 27 per bag, I think there are even more). Now, I will not hesitate to use real vanilla beans in a recipe.
And speaking of recipes, this one was amazing.
You basically simmer some milk with the seeds and pod from a vanilla bean with a few strips of orange zest. It comes out absolutely perfect. It’s flavor is so delicate, vanilla with a hint of orange. Really I can’t say enough about it. In the book she serves it with a fresh fruit compote on top, but honestly I loved it so much plain, I don’t think it needs anything.
Two things to note about the recipe – on the ingredients list it says 3/4 cup sugar, but in the recipe text it says 1/2 cup sugar. I read through it several times to see if I could figure out where the other 1/4 cup of sugar fits in, but I couldn’t find it. So I just used 1/2 cup of sugar and it was plenty sweet enough. Also in the text it says to grease 6 ramekins, but then at the end of the recipe it says it serves 4 – obviously that should be 6.
Also a little change that I made because it’s how I usually do a panna cotta, she has you take a 1/2 cup of milk and put into a bowl and sprinkle that with the gelatin and then use the rest of the milk to simmer the ingredients. I just dumped everything in one pot, sprinkled the gelatin on top, waited 10 minutes and then brought it all to a simmer, stirring to disolve the gelatin (didn’t want to dirty another bowl).
- unflavored gelatin 2 teaspoons (one 1-oz envelope)
- 2%milk, 1 1/2 cups (mine was whole milk)
- vanilla bean, split lengthwise
- sugar. 3/4 cup (see my note above)
- orange zest, 3 strips, each 2-3 inches long
- 2 cups plain whole-milk yogurt
- vegetable oil for ramekins
- In a small bowl sprinkle the gelatin over 1/2 cup of milk (see my note above). Let stand without stirring for 10 minutes to allow the gelatin to soften.
- Pour 1 cup milk into a small saucepan over medium heat. Scrape seeds from vanilla bean and add those and the bean pod, 1/2 cup of sugar and the orange zest. Stir until the sugar is dissolved and the mixture comes to a simmer. Remove add the gelatin mixture and stir until dissolved, about 3-5 minutes, transfer to a large bowl. Cool about 10 minutes and remove vanilla bean and orange zest. Whisk in the yogurt.
- Lightly brush the insides of six 6-ounce ramekins with oil and place on a rimmed baking sheet. Divide yogurt mixture evenly among the ramekins. Cover and refrigerate until set, 8 hours-2 days. I personally find that mine sets in about 2-4 hours.
- To serve, gently run your knife around the sides of the ramekin to loosen. Place a plate over the top of each ramekin and holding the plate and the ramekin together invert and remove the ramekin. If desired serve with fresh fruit compote.
- Serves 6 (she says 4 in the book, but says 6 ramekins in the instructions!)
Make this. Seriously.