Tag Archives: orange sauce

Orange & Cardamom Greek Yogurt Panna Cotta

11 Mar

Orange and Cardamom Greek Yogurt Panna Cotta

Feeding Your Appetite is 6 months old, and we are celebrating with a divinely decadent dessert!

Panna cotta (Italian for cooked cream) is a classic Italian dessert made by simmering together cream, milk and sugar, mixing it with gelatin and letting it cool until set. Using Greek yogurt instead of the milk creates a variation from the classic Italian dessert. The Greek yogurt creates a tangy and creamier Panna Cotta. The flavors of the cardamom with the Greek yogurt are suggestive of an Indian Shrikhand (Indian hung yogurt sweetened and flavored with cardamom). But it’s the addition of the cooked cream, orange extract and gelatin that make this dessert a closer relative of the Italian Panna Cotta than the Indian Srikhand.

This is one of those desserts that are effortless to create and yet it portrays you as a Master Chef, mesmerizing all when it’s served. So go ahead and have yourself a Master Chef moment!

Orange & Cardamom Greek Yogurt Panna Cotta
Recipe Adapted from Ina Garten’s Panna Cotta with Balsamic Strawberries
Time: Active 15 minutes   Inactive 24 hours for setting
Yield: 5 (4-5oz) ramekins

Ingredients:
Panna Cotta Ingredients:
1 teaspoon unflavored gelatin powder
1 ½ tablespoons of cold water
1 ½ cups of heavy cream, divided
1 cup whole-milk (full fat) Greek Yogurt (See note)
½ teaspoon orange extract
1 tablespoon orange zest
1 teaspoon ground cardamom (See note)
1/3 cup + 1 tablespoon fine granulated sugar
Orange segments for garnishing

Orange Sauce Ingredients:
½ cup of freshly squeezed orange juice
½ tablespoon of butter
½ teaspoon orange zest
1 tablespoon sugar

Notes:

  • If you live in a country where it is hard to find Greek yogurt then just replace it with regular whole-milk (full fat) yogurt. The resulting Panna Cotta will be a little less creamy and a little less tangy but will still taste great.
  • If you do not have pre-ground cardamom use a mortar-pestle to break the pods and remove the seeds. Grind the cardamom seeds in a spice or coffee grinder or using your mortar-pestle.

Method:
1) In a small bowl, sprinkle the gelatin on 1 ½ tablespoons of cold water. Stir and set it aside for 10 minutes to let the gelatin dissolve.
2) In the meantime, in a medium mixing bowl, whisk together the Greek Yogurt, ¾ cup of cream, the orange extract, 1 tablespoon of orange zest and the ground cardamom.
3) In a small sauce pan stir together ¾ cup of cream and the 1/3 cup + 1 tablespoon of sugar and bring it to a simmer on medium heat. Keep stirring till the sugar is dissolved. Remove from the heat, add the softened gelatin and stir to dissolve.
4) Pour this hot cream mixture into the cold yogurt and cream mixture and stir to combine.
5) Pour the mixture into 5 (4-5oz) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
6)  For the Orange sauce: In a small sauce pan heat all the sauce ingredients for about 15-20 minutes, until all the ingredients are well combined and the sauce is reduced to the consistency you want. Turn off the heat and set the sauce aside to cool.
7) To serve: Run a small knife around each dessert in the ramekin and dip the bottom of each ramekin for 3-4 seconds in a bowl of hot tap water. Invert onto a dessert plate and spoon some sauce over each one. Garnish with orange segments

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