Greek Yogurt Panna Cotta With Apricot Preserve

The yogurt has just set, made another batch of this Greek style panna cotta – Greek style in that Greek yogurt is the twist to this easy Italian dessert. Panna cotta means cooked cream and the Greek yogurt gives in a light tangy flavour that I think all of you will enjoy.

The other Greek flavouring is a blend of tea bags from a new Greek company called Oreanthi. They have 4 tea blends but I liked the “relax” blend with the prominent aroma of camomile. (Krinos Canada distributes Oreanthi).

The whipping cream in this recipe is just 1 cup and the sugar? Minimal. The only other ingredient here is unflavoured gelatin and although easy to use, it’s best you measure out the amount of gelatin in a packet then apply according to recipe instructions.

The topping for this delightful and easy dessert is a simple mixture of apricot preserve, some vanilla and a splash of Muscat wine from Limnos. Dessert doesn’t have to stress you out – panna cotta is the answer.

Greek Yogurt Panna Cotta With Apricot Preserve

(serves 6)

1/4 cup cold water

1 envelope of unflavoured gelatin (or 2 1/4 tsp.)

1 cup of whipping cream

3 bags of Oreanthi “Relax” tea leaves (or camomille tea)

1/3 cup sugar

1 Tbsp. of pure vanilla extract

2 cups of Krinos sheep’s milk yogurt

Garnish

1/2 cup apricot Preserve

splash of vanilla extract

2 Tbsp. Muscat de Limnos

ground unsalted pistachios

1. Add your water to a cup and sprinkle the gelatin into and stir in with a spoon, set aside. In a small pot, add the cream, tea bags, sugar and vanilla and bring up to a simmer. Take off the heat and allow the tea to steep in the cream for 30 minutes.
2. Remove the tea bags and reheat your cream to 110F and stir-in the gelatin until melted/incorporated.
3. Add the yogurt to a medium-sized bowl and whisk until smooth. Place a strainer over the bowl. Whisk to blend yogurt and cream and pour equal amounts into glasses or 1/2 cup ramekins. Place in the fridge and allow to set for a minimum of 3 hours.
4. Meanwhile, place your apricot preserve in a small pot and add the vanilla and wine and stir in and simmer for a couple minutes or until smooth. Take of the heat and allow to cool.
5. If serving out of a glass, spoon some apricot on top and pistachios. If using a ramekin, carefully run a butter knife around the edge to loosen and place a place on top. Hold the plate tightly over the ramekin and invert. Quickly jerk the panna cotta to loosen and unmold. Serve with apricot topping and pistachios.

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© 2014, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.