This recipe appears in:Sunday Brunch: Greek Yogurt Panna Cotta with Granola Streusel
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- 1 packet gelatin (1/4 ounce)
- 4 tablespoons warm water
- 2 cups Greek yogurt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/4 cup sugar
- 3 tablespoons butter
- 1 cup granola
- 2 tablespoons brown sugar
Sprinkle gelatin over warm water and let sit until gelatin is fully absorbed, about 10 minutes. In a large bowl whisk together Greek yogurt, cream, and vanilla.
Heat milk and sugar in a small saucepan over medium high heat, stirring occasionally to prevent scorching. When bubbles begin to form around the edges remove from heat and pour in the gelatin, whisking constantly until the gelatin has dissolved into the milk. Slowly pour the hot milk into the cream/yogurt mixture and divide between 4 large wine glasses. Let chill for 2 hours until set, or ideally cover with plastic wrap and refrigerate overnight.
When ready to serve, melt butter in a medium saucepan over medium heat, then add granola and 2 tablespoons brown sugar. Cook stirring constantly until granola is toasted and coated with sugar. Let cool completely before serving the granola crumbled on top of the panna cotta.