1single serving container of Greek vanilla yogurt, about 5 oz
2 - 2½teaspoonsunflavored gelatin
2tsp.vanilla extract, more to taste if desired
Chocolate sauce or syrup
Strawberries for garnish
Place the cream in a saucepan, add the sugar and vanilla extract and bring to a simmer over medium-low heat while stirring occasionally, don’t boil.
While the cream mixture is coming to a simmer, add milk to a bowl and sprinkle gelatin over the milk and let stand until the gelatin softens, about 5 minutes.
Stir the gelatin mixture into the hot cream mixture until dissolved, and then stir in the Greek vanilla yogurt.
Divide the hot mixture among 6 ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
Gently run a small, thin-bladed knife around the inside of the ramekin to release the panna cotta from the side of the ramekin; then dip each ramekin three-quarters of the way in warm water for 10 seconds to release the panna cotta from the bottom of the ramekin; finally, invert onto a serving dish.
Drizzle with chocolate sauce, top with chocolate sprinkles and chopped pistachios; garnish with whole or sliced strawberries.
This recipe is printed from Così Italiano @ www.cosiitaliano.com