Greek Yogurt Panna Cotta

Name: Greek Yogurt Panna Cotta
Ingredients: 5 gelatin sheets; 2 cups heavy cream; 90 g atomized glucose; 6 g sorbet stabilizer; 4 g salt; 676 g water; 500 g Greek yogurt; 5 g agar agar; 1-½ cups strawberry puree; 2 tbsp granulated sugar; 2 tbsp Versawhip; 1 tsp xanthan gum; 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 lemon; 2 oz simple syrup

with Summer Berry Salad, Greek Yogurt Sorbet, Strawberry Foam and Gel

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Greek Yogurt Panna Cotta

5 gelatin sheets
2 cups heavy cream
200 g

Dessert

Method

Greek Yogurt Panna Cotta

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Bring cream and sugar to a simmer in a medium sized pot. Add gelatin and stir to dissolve. Stir in yogurt. Strain into serving bowls, cover and refrigerate until set, about 8 hours.

Greek Yogurt Sorbet

Combine sugar, glucose,