YOGURT PANNA COTTA (4-6 individual panne cotte, depending on the size of your dishes)
1+1/2 c cream
2/3 c yogurt
5 tbs + 2 tsp sugar
pinch of salt
1 tbs cold water (tap temp)
1 tsp powdered gelatin
Put the water in a little bowl and sprinkle the gelatin over it. There’s just the right amount of water so that in a few minutes, the whole thing will come out in a blob.
In a saucepan, heat 2/3 c of the cream, the sugar, and the salt, until the sugar is dissolved and it’s quite hot. It can simmer around the edges. Mix the remaining 2/3 c cream and the yogurt in a bowl.
If you want to unmold them, grease your ramekins with a little plain vegetable oil: most easily done by swiping them with an oily paper towel.
When the sugar has dissolved, turn off the heat and stir in the gelatin mixture, until it is dissolved. Then gently whisk the warm cream mixture into the cold yogurt mixture. You don’t want too many air bubbles, so after it is fairly well combined, you can stir again with a spatula to be thorough and to calm the mixture down a bit.
Divide the mixture among your dishes, and cover and chill! They need at least 2 hours before they are set at all, and really should be chilled for 5-8 hours if you want to unmold them. They are delicious with any fruit, and most cookies, preferably something crisp and light.