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Yogurt Panna Cotta with Blood Orange Salad MARIO BATALI

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Mario shows you how to entertain like a pro with this delicious recipe!

2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups heavy cream (divided)
1 1/4 cups plain whole milk yogurt
1 teaspoon vanilla extract
1/2 cup sugar
2 blood oranges (peeled and segmented)
1 lime (zest and juice)
1/4 teaspoon freshly ground black pepper
1 cup sugar
1/4 cup water
1 teaspoon lemon juice
2 tablespoons light corn syrup
1/2 vanilla bean
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons flakey sea salt

For the Panna Cotta: Pour 2 tablespoons water into a small bowl. Sprinkle gelatin over the water. Let stand until softened, about 15 minutes.
Meanwhile, whisk 1 cup of cream and 1/2 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves and cream begins to simmer. Remove from heat and add the gelatin mixture, the reserved 1 cup of cream, and vanilla, stirring until dissolved. In a large bowl, mix hot cream and gelatin mixture into the yogurt. Divide mixture evenly among 6 ramekins, about 1/2 cup of mixture per each ramekin. Refrigerate uncovered for 30 minutes, then cover and refrigerate overnight.
Serve topped with Blood Orange Salad and Salted Caramel Sauce.
For the Blood Orange Salad: In a medium bowl, toss together the blood orange segments, lime juice and zest and black pepper. Set aside until ready to use.
Salted Caramel Sauce: In a medium saucepan over medium heat, add sugar, water and lemon juice. Bring to a simmer and allow to melt. Do not stir, allow sugar to begin to brown, once golden, add corn syrup and vanilla bean, cook for 30 seconds.
Remove from heat and slowly whisk in heavy cream. Stir in butter and salt. Drizzle over Panna Cotta and Blood Orange Salad.
Tip: When making the caramel sauce, never stir the sugar and water mixture–just swirl the pan in a circular motion over the burner until the sugar turns golden brown.

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