Vanilla and cinnamon panna cotta
Indulge in the creamy delight of Vanilla and Cinnamon Panna Cotta, a perfect blend of smooth Greek yogurt, aromatic cinnamon, and a hint of vanilla. This delightful dessert is topped with fresh passion fruit for an exotic twist. Easy to prepare and utterly delicious!
Cook time 5 min
Prep time 390 min
Ingredients:
1 cup milk (1% fat)1 cinnamon stick
2 cups greek yogurt
1 tbsp gelatin powder
2 passion fruits
Vanilla and cinnamon panna cotta is a delightful and creamy Italian dessert with a unique twist of cinnamon and passion fruit. This easy-to-make dessert is both refreshing and light, offering a sophisticated end to any meal. Serve it at your next gathering to impress your guests with its elegant presentation and mouthwatering flavors.
Instructions:
- In a small bowl, sprinkle the gelatin powder over 1/4 cup of the milk. Let it sit for about 5-10 minutes to bloom and soften.
- In a medium-sized saucepan, combine the remaining milk and the cinnamon stick.
- Heat the mixture over medium heat, stirring occasionally, until it starts to steam but not boil.
- Remove the saucepan from the heat and let the cinnamon infuse for about 5 minutes.
- Remove the cinnamon stick from the warm milk.
- Add the bloomed gelatin mixture to the saucepan and stir until the gelatin fully dissolves.
- In a large mixing bowl, whisk the Greek yogurt until smooth.
- Gradually pour the warm milk mixture into the yogurt, whisking continuously until well combined and smooth.
- Pour the mixture evenly into serving molds or ramekins. This recipe should fill about 6-8 small ramekins, depending on their size.
- Gently tap the molds on the counter to release any air bubbles.
- Cover the molds with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is fully set.
- While the panna cotta is chilling, slice the passion fruits in half and scoop out the pulp and seeds into a small bowl.
- Stir gently to combine and set aside.
- Once the panna cottas are set, run a thin knife around the edge of each mold to loosen them.
- Invert each panna cotta onto a serving plate.
- Spoon the passion fruit pulp over each panna cotta just before serving.
Tips:
- Tip 1: Ensure the milk mixture is warm, not boiling, when dissolving the gelatin to avoid any clumping.
- Tip 2: To evenly distribute the flavors, stir the panna cotta mixture gently but thoroughly before pouring it into molds.
- Tip 3: Use a fine sieve to strain the mixture if you prefer an extra smooth texture.
- Tip 4: Allow the panna cotta to set in the refrigerator for at least 4 hours or overnight for the best texture.
- Tip 5: To easily unmold the panna cotta, dip the molds briefly in warm water before inverting them onto a plate.
- Tip 6: Garnish with fresh passion fruit pulp right before serving for a burst of flavor and a beautiful presentation.
Vanilla and cinnamon panna cotta is a versatile and elegant dessert that pairs well with a variety of accompaniments. The creamy texture combined with the warmth of cinnamon and the tropical zest of passion fruit creates a balanced and delightful finish to any meal. With these tips and a bit of preparation, you can create a dessert that will surely impress and satisfy your guests.
Nutrition per serving
4 ServingsCalories 180kcal
Protein 16g
Carbohydrates 13g
Fiber 2.48g
Sugar 10g
Fat 7g
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