Peppermint Panna Cotta | BeyondCeliac.org
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Peppermint Panna Cotta

Courtesy of Chobani

 

Chobani Peppermint Panna CottaIngredients:

  • 1¼ cups Whole Milk Plain Chobani Greek Yogurt
  • ¾ cup heavy cream
  • 1 cup whole milk
  • ½ cup turbinado sugar
  • ½ tsp. peppermint extract
  • 12 peppermint leaves, fresh
  • 2 tsp. (1 oz.) gluten-free gelatin powder
  • 2 Tbsp. water

Directions:

  1. Place water in a heat-proof bowl and sprinkle gelatin powder evenly over surface of water. Let this sit for ten minutes until gelatin has absorbed the water.
  2. Place the bowl over a small pot with lightly simmering water until gelatin melts completely. Remove from heat and reserve.
  3. Combine milk, cream, sugar, extract and fresh mint leaves in a small saucepot and slowly bring to a simmer. When cream has reached a simmer, strain out mint leaves. Combine gelatin and milk mixture. Allow mixture to cool to room temperature then add Chobani, whisking to ensure smooth consistency.
  4. Pour 5 oz. of mixture into each serving bowl. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Serve well chilled.

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