Skip to main content
Epicurious
Bon Appétit

Yogurt Panna Cotta with Cherry and Peach Compote

4.3

(9)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/4 cup water
2 1/2 teaspoons unflavored gelatin
1 1/4 cups whipping cream
1/2 cup sugar
2 cups plain low-fat yogurt
1 teaspoon vanilla extract
Cherry and Peach Compote

Preparation

  1. Step 1

    Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand 10 minutes. Bring cream and sugar to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until dissolved. Whisk in yogurt and vanilla. Divide mixture among eight 3/4-cup custard cups. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)

    Step 2

    Cut around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto plate. Top with compote.

TagsPuddingDessertYogurtDairyGluten FreeNut FreeBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like chocolate pudding and miso-peanut hibachi chicken.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.