I have a huge weakness for panna cotta. Correction – I have a huge weakness for almost all desserts – but custards, puddings, and souffles are very high on my list. And anything with chocolate. But that’s another story.
Traditional panna cotta is nothing more than cream, sugar, vanilla and gelatin – and although the name translates to “cooked cream”, it isn’t cooked at all – the gelatin provides the structure to hold it together. This version, made with milk and yogurt, instead of the usual heavy cream, is perfect for breakfast. It’s not very sweet at all, so feel free to increase the amount of sugar to your liking. I prefer mine on the tart side, as it makes me feel more virtuous.
Yogurt Panna Cotta – adapted from myrecipes
Pour 1 cup milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
In a medium saucepan, mix remaining milk and sugar. Bring to a simmer over medium-high heat, stirring. Remove from heat; stir in gelatin mixture, then whisk in yogurt and vanilla. Divide among 8 6-ounce ramekins. Cover with plastic wrap; chill until firm, at least 2 hours.
Serve with fresh fruit.