I'm decidedly not a fan of yogurt, yet I cannot stop eating these panna cotta cups. I've used regular yogurts as well as dairy free alternatives in this recipe and they all work fine. Though it takes some advance planning (after all, they need about three hours in the fridge to set), the recipe is blindingly easy. Flavor the yogurt any way you want, or better yet: add some delicious homemade jam to the bottom of each ramekin before pouring in the warm mixture. You'll have a delightful take on "fruit on the bottom" yogurt cups. In all seriousness, if you're looking for something sweet to serve at the end of your next brunch, this is the dish for you. It's elegant, simple, and inordinately decadent.
3 tsp Powdered Gelatin, or 1 packet Powdered Gelatin
3 tbs Water
2 1/2 cups Yoghurt (any variety will do)
Juice of 1 Orange
2 tbs Honey
1 tsp Vanilla
½ tsp Salt
1 Grapefruit, Pomelo, or other bitter citrus
2-3 tbs Sugar
Set 4 ramekins on your counter to be filled.
Pour the gelatin over the water in a shallow bowl and let it sit for 5-10 minutes.
In a large saucepan whisk the yogurt, orange, honey, vanilla, and salt over medium heat. When it is quite warm to the touch, turn off the heat.
Pour the gelatin into the yogurt mixture and whisk until it is completely dissolved.
Pour the yogurt mixture into the ramekins.
Put the dishes in your refrigerator at least 3 hours, or overnight, to set.
Just before eating, peel the grapefruit and then cut the fruit into suprèmes (or just regular slices). Toss the fruit with a few tablespoons of sugar until sparkling, then add them to a small roasting dish.
Broil the fruit on high for a few minutes, until some edges are caramelized and brown. Place a few pieces of broiled fruit on each ramekin, do not worry if they break as you lift them from the roasting pan.
Yield: 4 servings
Prep. Time: 45 minutes (plus 3 hours of chilling)