Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Yogurt Panna Cotta with Sumac Syrup
This recipe is free until September 20, 2023. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.
This panna cotta is more nuanced than standard all-cream panna cotta. Just the right amount of yogurt adds a creamy suppleness and a subtle tang, and lemon zest and thyme lend their perfume. Panna cotta is made in individual portions that often are unmolded for serving, but we simply bring the ramekins to the table, each topped with a spoonful of sweet-tart sumac- and lemon-infused syrup. Sumac is a Middle Eastern spice with a brick-red hue and tangy, citrusy flavor; look for it in well-stocked supermarkets and Middle Eastern grocery stores.
6
Servings
Tip
Don't use nonfat or low-fat yogurt. Whole-milk yogurt is essential for smooth, lush richness. And don't use Greek yogurt, which is too thick.
3¾ hours
45 minutes active
1½ teaspoons unflavored powdered gelatin
2 cups plain whole-milk yogurt
2 lemons
1 cup heavy cream
2 large thyme sprigs
72 grams (⅓ cup) plus 54 grams (¼ cup) white sugar, divided
Table salt
1 tablespoon ground sumac
Ingredients
-
1½
teaspoons unflavored powdered gelatin
-
2
cups plain whole-milk yogurt
-
2
lemons
-
1
cup heavy cream
-
2
large thyme sprigs
-
72
grams (⅓ cup) plus 54 grams (¼ cup) white sugar, divided
-
Table salt
-
1
tablespoon ground sumac
Directions
-
01In a small bowl, sprinkle the gelatin over 2 tablespoons water; set aside. Place the yogurt in a medium heatproof bowl or 1-quart liquid measuring cup, then place a fine mesh strainer across the top; set aside. Using a vegetable peeler, remove eight 4-inch-long strips of zest from 1 lemon; grate the zest from the second lemon and reserve separately from the zest strips. Squeeze ¼ cup juice from the lemons.
-
02In a small saucepan, combine the cream, 4 strips lemon zest, the 72 grams (⅓ cup) sugar, thyme and a pinch of salt. Cook over medium, stirring, until the mixture begins to simmer at the edges. Remove from the heat, add the gelatin mixture and stir until fully dissolved. Cover and let stand for 5 minutes.
-
03Strain the cream mixture into the yogurt; discard the solids in the strainer. Whisk in the grated lemon zest. Divide the mixture evenly among six 6-ounce ramekins. Refrigerate, uncovered, until cold and set, at least 3 hours. If storing for longer than 3 hours, cover with plastic wrap and refrigerate for up to 3 days.
-
04Meanwhile, in a small saucepan, combine the lemon juice, the remaining 4 zest strips, the 54 grams (¼ cup) sugar, ½ cup water and a pinch of salt. Simmer over medium and cook, stirring occasionally, until reduced to ⅓ cup, 5 to 7 minutes. Remove from the heat, stir in the sumac and cool to room temperature.
-
05Pour the syrup into a fine mesh strainer set over a small bowl; discard the solids. Cover and refrigerate until cold or for up to 3 days. To serve, uncover the ramekins and spoon chilled sumac syrup onto each panna cotta, dividing it evenly.
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
Is there any substitute for the heavy cream?