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🍰 Yogurt Panna Cotta with Rosemary Cherries

339 kcal · 30 min · 4 servings

Ingredients

• leaf gelatin 4 pcs.
• lemons 1 pcs.
• oranges 1 pcs.
• vanilla pod 1 pcs.
• milk 100 ml
• sugar 130 g
• yogurt, plain 400 g
• rosemary, fresh 10 g
• sour cherries in jar 300 g
• red wine, dry 200 ml
• cornstarch 1 tsp
• butter 5 tbsp

Instructions

1. 1. Fill a bowl with cold water and let the leaf gelatin soak in it. Wash the lemon and the orange thoroughly with hot water and finely grate about 1 teaspoon of zest from each. Halve the vanilla pod lengthwise and scrape out the pulp with a small knife.
2. 2. Bring the milk together with 80 g sugar, the vanilla pod, the vanilla pulp, and the lemon and orange zest to a boil in a pot, and let everything steep over low heat for about 10 minutes.
3. 3. Squeeze the leaf gelatin well and dissolve it in the milk while stirring constantly. Strain the liquid through a sieve and mix it in the pot with the yogurt. Fill the mixture into dessert molds or glasses and place them in the refrigerator for at least 3 hours.
4. 4. Wash the rosemary, shake it dry, and chop the needles from the stems. Let the cherries drain in a sieve.
5. 5. Let 5 tbsp sugar caramelize in a pot over medium heat for about 2 minutes until golden brown. Deglaze the caramel with wine and let it simmer for approx. 4 minutes until the liquid has reduced to about half.
6. 6. Mix the starch with a little cold water in a bowl and stir it into the pot. Remove the pot from the heat and stir in cold butter with a whisk. Add the rosemary needles and the cherries to the liquid and set aside.
7. 7. Unmold the yogurt panna cotta from the molds. To do this, carefully run a small knife along the edge. Serve them with the rosemary cherries. Enjoy your meal!

Nutrition per serving

• kcal: 339
• Protein: 9 g · Fett/Fat: 9 g · Carbs: 53 g