Sheep’s Milk Panna Cotta

Panna cotta is an Italian custard dessert, similar to French crème brûlée and Spanish flan. This recipe uses tangy...
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Sheep’s Milk Panna Cotta
Aurelie Jouan

Sheep’s Milk Panna Cotta

Panna cotta is an Italian custard dessert, similar to French crème brûlée and Spanish flan. This recipe uses tangy sheep’s milk yogurt as the base. Recipe courtesy of Harvest executive pastry chef Brian Mercury.

Click here to see how to make the Sheep's Milk Panna Cotta.

2
Servings
1458
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon powder gelatin
  • 4 Cups heavy cream
  • 1 Cup confectioners sugar
  • 2 Cups sheeps milk yogurt

Directions

Soften the gelatin in half of the heavy cream.

Heat the remaining cream, sugar, and yogurt over low heat until warm, not simmering, about 140 degrees F.

Add the soaked gelatin mixture to the warm mixture and stir until dissolved.

Pour the mixture through a fine strainer, and fill desired mold.

Refrigerate until set, 3 to 4 hours.

Nutritional Facts

Total Fat
104g
100%
Sugar
47g
52%
Saturated Fat
50g
100%
Cholesterol
238mg
79%
Carbohydrate, by difference
128g
98%
Protein
22g
48%
Vitamin A, RAE
724µg
100%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
543mg
54%
Choline, total
98mg
23%
Fiber, total dietary
17g
68%
Fluoride, F
36µg
1%
Folate, total
79µg
20%
Iron, Fe
3mg
17%
Magnesium, Mg
123mg
38%
Niacin
3mg
21%
Pantothenic acid
2mg
40%
Phosphorus, P
740mg
100%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
643mg
43%
Vitamin D (D2 + D3)
7µg
47%
Water
447g
17%
Zinc, Zn
4mg
50%

Milk Shopping Tip

Buy cultured dairy products like yogurt, sour cream, and buttermilk; these contain live, active bacteria (the friendly kind) that have been shown to ease certain digestive problems.

Milk Cooking Tip

Products like buttermilk and yogurt make for flavorful marinades that tenderize – use yogurt marinades for lamb or try soaking chicken or fish fillets in buttermilk before frying.