iOS app Android app

Yogurt Panna Cotta with Pineapple Granita


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Yogurt Panna Cotta with Pineapple Granita

Yogurt Panna Cotta with Pineapple Granita
Con Poulos
Provided by:
total prep
Jansen Chan, the pastry chef at Manhattan's Oceana , grew up eating a Chinese dessert called "almond Jell-O"—essentially an almond-flavored panna cotta. Then he had his first real Italian panna cotta: "It was plainer, but so much richer," he recalls. Here, Chan toys with the classic, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories

Ingredients

  • 1 cup(s) low-fat milk
  • 1/2 cup(s) sugar
  • 2 teaspoon(s) plain powdered gelatin
  • 2 tablespoon(s) cold water
  • 1/3 cup(s) fat-free sour cream, 3 ounces
  • 1 1/2 cup(s) plain fat-free Greek yogurt
  • 2 tablespoon(s) fresh lime juice
  • 1/4 teaspoon(s) pure vanilla extract
  • 3 tablespoon(s) water
  • 3 tablespoon(s) sugar
  • 1 pineapple, cored and quartered 1 3/4 pounds—peeled
  • pinch(s) of salt

Directions

  • 1. Make the Panna Cotta: In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, 3 minutes. Scrape the gelatin into the warm milk and let cool completely.
  • 2. In a medium bowl, whisk the sour cream with the yogurt, lime juice and vanilla. Whisk in the milk and pour the panna cotta into 6 glasses. Refrigerate until set, 3 hours.
  • 3. Meanwhile, Make the Granita: In a saucepan, cook the water and sugar over moderate heat, stirring, just until the sugar is dissolved. Let cool completely.
  • 4. Cut three-fourths of the pineapple into chunks, transfer to a blender and puree; strain into the saucepan with the sugar syrup, pressing hard on the solids. Discard the pulp. Stir the salt into the pineapple puree and pour it into a 9-by-13-inch baking dish. Freeze for 30 minutes. Using a fork, stir the granita. Continue freezing, stirring every 30 minutes, until the granita is icy and fluffy, about 3 hours.
  • 5. Cut the remaining pineapple into thin slices. Fluff the granita with a fork and spoon it over the panna cottas. Garnish with the pineapple slices and serve right away.

FOLLOW HUFFPOST TASTE

Filed by Kitchen Daily  |  Report Corrections