- 500 ml cream
- 500 g. yoghurt
- 1/2 cup. sugar
- 7 gelatin sheets (x 2 g.)
- zest of 1 organic orange akeroto
- 1 kg. Teaspoon. vanilla extract or one stick vanilla
- Sweet orange spoon for serving (or jam)
How to make?
Put the gelatine in a bowl and cover with cold water. Leave for 5-10 soak well and rise.
In a bowl add the yogurt and half cream. Wire mix homogenized.
Put in a saucepan the remaining cream, sugar, vanilla (after the rip in half and remove the wrist) and zest and stir well to melt the sugar and heat the mixture, but not boil. The remove from heat.
Drain well gelatine and add to hot mixture. Stir well to melt. Let the mixture for 10 to become lukewarm and add the cold cream and yogurt mixture a little bit and always stirring with wire, be homogenized.
Put into a large mold for jelly or 8 individual ramekins and leave in refrigerator to cool thoroughly and stabilize for about 3 hours.
Once frozen, the xeformaroume (dipping mold in hot water) and garnish the panacotta with jam.
Additional freezing time[wpurp-searchable-recipe]Panna Cotta With Yoghurt Merope – – – [/wpurp-searchable-recipe]