Here's to good food!

I am finally putting my tried and true family recipes here. Check out my old-time favorites as well as newly discovered ones.

I hope you'll find some recipes here that you enjoy cooking, and those you cook for will find them tasty and satisfying.
Are you looking for something special? Something quick and easy? You'll find it here somewhere.
Check in often to see what's cooking in Monterey!

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

If you are posting from this site, please give appropriate credit and notify me. Thank you.

Sunday, March 11, 2018

Yogurt Panna Cotta

This is one of the simplest desserts to make, and takes only a few minutes of preparation time, plus the time it takes to set up in the refrigerator, 2+ hours.  It is light and refreshing, too.

4 tablespoons (60 ml) water
2 1/2 teaspoons (1 packet or 1/4 ounce or 7 grams) unflavored gelatin
2 cups (460 grams) plain whole-milk Greek or regular yogurt*
1 ½-2 cups (475 ml) milk, heavy cream or a combination thereof, divided**
1/3 cup (65 grams) granulated sugar
2 tablespoons (30 ml) freshly squeezed lemon juice (from about 1/2 lemon)
To serve
Fresh berries, or a berry sauce***
1/3 to 1/2 cup (110 to 170 grams) honey
1/2 to 3/4 cup (55 to 85 grams) walnuts, toasted, cooled and coarsely chopped

       Have enough small dessert cups. (You will have about 4 cups of liquid.)
       Place water in a small bowl. Stir in gelatin and set aside until the gelatin softens, about 15 minutes. 
        In a large bowl, whisk all of yogurt and 1 cup** of milk, cream or a mixture thereof. In a small saucepan, bring remaining milk or cream and sugar to a simmer. Stir in water-gelatin mixture (it will dissolve immediately) and remove from heat. Whisk this mixture into the yogurt mixture, then stir in lemon juice at the end. Pour mixture into small cups and chill in fridge for at least 2 hours.  It’s best to do this the night before you need it, to be safe.
         Right before you serve the panna cotta, sprinkle it with walnuts and drizzle it with honey, berries or berry sauce. This needs to be done right before you serve it because the honey will (unfortunately) become liquidy and roll off if it sits on the panna cotta for too long. 

Do ahead: Panna cottas can be made two days ahead. Keep refrigerated. 
*  Greek yogurt will result in a little firmer set.
**For a firmer panna cotta, reduce the milk or cream by up to 1/2 cup.

***Berry Sauce

2/3 cup frozen blueberries
2/3 cup frozen blackberries
1/4 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice

Preparation

Combine the 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently simmer 10-20 minutes or longer until sauce thickens slightly.  It will continue to thicken as it cools.