Yogurt Panna Cotta with Pineapple Granita
A light, tangy yogurt panna cotta served with a fluffy homemade pineapple granita.
Ingredients
| 1 cup | 240 ml | low-fat milk |
| 1/2 cup | 120 ml | sugar (for the panna cotta) |
| 2 tsp | 10 ml | plain powdered gelatin |
| 2 tbsp | 30 ml | cold water |
| 1/3 cup | 80 ml | fat-free sour cream |
| 1 1/2 cup | 360 ml | plain fat-free Greek yogurt |
| 2 tbsp | 30 ml | fresh lime juice |
| 1/4 tsp | 1.3 ml | pure vanilla extract |
| 3 tbsp | 45 ml | water (for the granita) |
| 3 tbsp | 45 ml | sugar (for the granita) |
| 1 | pineapple | |
| 1 pinch | salt |
Instructions
TOTAL TIME: 3:45 · LEVEL: MODERATE · SERVES: 6
- Make the panna cotta: In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, 3 minutes. Scrape the gelatin into the warm milk and let cool completely.
- In a medium bowl, whisk the sour cream with the yogurt, lime juice, and vanilla. Whisk in the milk and pour the panna cotta into 6 glasses. Refrigerate until set, 3 hours.
- Meanwhile, make the granita: In a saucepan, cook the water and sugar over moderate heat, stirring, just until the sugar is dissolved. Let cool completely.
- Cut three-fourths of the pineapple into chunks, transfer to a blender and puree; strain into the saucepan with the sugar syrup, pressing hard on the solids. Discard the pulp. Stir the salt into the pineapple puree and pour it into a 9-by-13-inch baking dish. Freeze for 30 minutes. Using a fork, stir the granita. Continue freezing, stirring every 30 minutes, until the granita is icy and fluffy, about 3 hours.
- Cut the remaining pineapple into thin slices. Fluff the granita with a fork and spoon it over the panna cottas. Garnish with the pineapple slices and serve right away.