Yogurt-Orange Blossom Panna Cotta Recipe

4 from 1 ratings

Try this unique and inspired panna cotta recipe from celebrated pastry chef Johnny Iuzzini of Top Chef: Just Desserts fame. It's a tangy twist on a much beloved Italian dessert, with a bright and refreshing citrus salad on the side, candied pistachios, and a little crunch on the bottom.

Servings

servings

Ingredients

3/4 cup orange blossom honey
1/3 cup grapefruit juice
2 tablespoon sweet wine
2 tablespoon elderflower cordial
1/4 cup water
3 kaffir lime leaves
zest of 3 limes
pinch of salt
grapefruit, blood orange, meyer lemon, and tangerine segments
3/4 cup butter
4 egg yolks
3/4 cup sugar
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
2/3 cup pistachios
1 tablespoon confectioners’ sugar
1 tablespoon water
1 1/2 tablespoon sugar
1/4 teaspoon glucose or corn syrup
4 tablespoon sugar
1/3 cup milk
4 sheets gelatin
2 1/4 cup vanilla yogurt, preferably activia
zest of 1 lime
1 teaspoon orange blossom water
candied citrus peels, for garnish*
balsamic vinegar, for garnish
thyme leaves, for garnish

Directions

Heat the honey over medium heat in a small saucepan until it thickens and darkens in color and reduces to about ¼ cup. Deglaze with the grapefruit juice and sweet wine.
Add the rest of the ingredients except for the segments, and marinate overnight. Strain the next day and reheat to just above room temperature (do not simmer). Pour over the fresh segments. Chill before serving.
Preheat the oven to 350 degrees.
In a bowl, cream the butter using an electric mixer fitted with the paddle attachment on low speed until fluffy. Next, fit the mixer with the whisk attachment and place the yolks and sugar in another bowl. Whisk on low speed until pale and thick, add to the butter, and beat together.
Sift the rest of the ingredients and add just to mix, but be careful not to overmix. Roll out the dough until it is ¼-inch thick and chill in the refrigerator. Cut discs to the same diameter as a 4-ounce ramekin or mold.
Brush with the egg wash, transfer to the oven, and bake until golden brown, about 10-20 minutes (in a conventional oven, closer to 20 minutes; in a convection oven, closer to 10 minutes). Re-trim while still warm and let cool.
Preheat the oven to 275 degrees.
Lightly toast the pistachios in the oven for 5 minutes but do not brown them. Toss in a bowl with the confectioners’ sugar and set aside. Heat the water, sugar, and glucose in a saucepan to 285 degrees as measured by a candy thermometer. Add the nuts and stir to coat. Pour onto a silpat and immediately remove to a bowl.
In a saucepan, heat the sugar and milk over medium heat until hot. Meanwhile, soak the gelatin in a small bowl of ice water for 10 minutes, then squeeze out the excess water and add to the hot milk. Remove from heat and allow the milk to cool to room temperature.
Stir in the vanilla yogurt, lime zest, and orange blossom water and pour into a ramekin or mold and allow to set in the refrigerator. Once set, carefully unmold into the serving bowl by inverting and releasing 1 edge.
Place the panna cotta on top of the sable Breton and arrange the citrus salad alongside. Sprinkle the pistachio dragée on top and garnish with citrus peels, balsamic vinegar, and thyme leaves.