Chef David Ellis offers this dish on Figulina’s Sunday brunch menu. The panna cotta are served with seasonal fruit, granola, almond butter, and chia seeds.
1 vanilla pod
3 cups heavy cream
1/2 cup granulated sugar
12 grams gelatin sheets
1 2/3 cups whole-fat plain yogurt
Scoop seeds from vanilla pod. Add seeds and pod to a pot with heavy cream and sugar. Bring to a gentle simmer.
Bloom gelatin sheets in cold water. Once sheets are soft, squeeze out excess water and add to the hot cream mixture.
Strain cream mixture through a sieve or fine mesh strainer. Let cool for 5 minutes. Gradually add to the yogurt while whisking continuously.
Pour panna cotta mix into silicone molds and let cool in the refrigerator for 4-6 hours.
Yield: 8 servings
