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Try SavoraGreek Yogurt Panna Cotta with Candied Kumquats
A tangy and velvety panna cotta made with thick, strained Greek yogurt, topped with sweet and citrusy candied kumquats. A delightful Mediterranean dessert!
Ingredients
- Greek Yogurt (full-fat, strained)2 cups
- Heavy Cream1/2 cup
- Granulated Sugar1/4 cup
- Vanilla Extract1 teaspoon
- Gelatin Powder1 tablespoon
- Cold Water1/4 cup
- Kumquats1 cup
- Water1/2 cup
- Granulated Sugar1/2 cup
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Learn MoreMethod
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to soften.
Heat the cream and sugar: In a saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring until the sugar is dissolved and the mixture is just simmering. Do not boil.
Dissolve the gelatin: Remove the cream mixture from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
Incorporate the yogurt: Gently whisk in the Greek yogurt and vanilla extract until smooth and well combined. Be careful not to overmix.
Pour and chill: Pour the panna cotta mixture into individual serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
Prepare the candied kumquats: Wash and thinly slice the kumquats. Remove any seeds.
Candy the kumquats: In a saucepan, combine the sliced kumquats, water, and sugar. Bring to a simmer over medium heat and cook for about 20-25 minutes, or until the kumquats are translucent and the syrup has thickened slightly.
Cool and serve: Let the candied kumquats cool slightly. Spoon the candied kumquats and syrup over the chilled panna cotta. Serve chilled and enjoy!
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