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Yogurt Panna Cotta with Sumac Syrup
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
Ingredients
-
1½
teaspoons unflavored powdered gelatin
-
2
cups plain whole-milk yogurt
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.
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Is there any substitute for the heavy cream?