Dessert

Beth’s Greek Yogurt Breakfast Panna Cottas

Beth’s Greek Yogurt Breakfast Panna Cottas


INGREDIENTS:
1 cup (240 ml) milk
1 vanilla bean, scraped
¼ cup (60 ml) honey
1 envelop (.25 ounces) unflavored gelatin or 2 tbsp (30 ml) of Agar Agar Powder
2 cups (475 ml) non-fat Greek Yogurt
mixed pistachio, and dried fruit blend
Drizzle of honey
Top with raspberries and shredded coconut

METHOD:
In a large sauce pan heat the milk, vanilla bean paste and pod, honey and gelatin until fragrant and simmering. Remove vanilla pod.

In a separate heat safe bowl, place yogurt. Add milk mixture to yogurt and whisk to combine.

Transfer mixture into a pitcher and pour into 4 glasses just half way. Do not cover. Place in the refrigerator over night.

Once firm, top with nuts and dried fruits, fresh raspberries and shredded unsweetened coconut

View Comments (12)

12 Comments

  1. Zaman Noori

    January 29, 2016 at 4:12 am

    Hi Beth, made this recipe as a dessert for my party last Saturday. I had
    ten people coming over so I doubled the recipe. Topped it with the four red
    fruits jam from Le Pain Quotidien , pistachios, fresh blueberries,
    raspberries and a drizzle of honey. I wanted to report to you that it came
    out perfectly, and was lighter than all the other Panna Cottas I’ve had or
    made before. Thanks again for this amazing recipe.

  2. Maria Gonzalez

    January 29, 2016 at 4:12 am

    +Entertaining with Beth

  3. Maria Gonzalez

    January 29, 2016 at 4:12 am

    how much vanilla extract do we put if we can’t get vanilla bean ?

  4. Asma Syed

    January 29, 2016 at 4:12 am

    amazing beth 🙂 YOUR voice is so soothing.. love to watch your videos !

  5. Abena Antu

    January 29, 2016 at 4:12 am

    maam l like to no your more and love ur cookoling

  6. Michal Nevat

    January 29, 2016 at 4:12 am

    Thank you ! looks great !! :)

  7. Nicole Avedisian

    January 29, 2016 at 4:12 am

    hi beth i saw that you put the gelatin and the agar agar to the same pot
    how come it doesnt get too thick?

  8. Kinanti Munggareni

    January 29, 2016 at 4:12 am

    Did she say: Agar-agar?

  9. dillontrinh2001

    January 29, 2016 at 4:12 am

    your the most beautiful women I seen and I love yogurt

  10. Denis Selita

    January 29, 2016 at 4:12 am

    OMG!That was so delicious.Thanks Beth

  11. amethystculture

    January 29, 2016 at 4:12 am

    Hi Beth! Just a quick question, if I don’t have a real vanilla bean, how
    much vanilla extract can be used instead? & thanks for the easy recipe!

  12. Christine R

    January 29, 2016 at 4:12 am

    Where did you get those beautiful little glasses?? Also, I am lactose
    intolerant but I can eat yogurt. Do you think coconut or almond milk would
    still work here?

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Homemade Cannoli Recipe – Laura Vitale – Laura in the Kitchen Episode 349

thecookerybookNovember 29, 2020

Nutella Souffle Recipe – Laura Vitale – Laura in the Kitchen Episode 535

thecookerybookNovember 25, 2020

Beth’s Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 25, 2020

Homemade Flan Recipe – Laura Vitale – Laura in the Kitchen Episode 319

thecookerybookNovember 21, 2020

Beth’s Blood Orange Pound Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 20, 2020

Chocolate Raspberry Tart Recipe – Laura Vitale – Laura in the Kitchen Episode 317

thecookerybookNovember 17, 2020

Beth’s Blueberry Crumb Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 15, 2020

How to make Vanilla Sugar Cookies – Recipe by Laura Vitale – Laura in the Kitchen Ep 104

thecookerybookNovember 13, 2020

Beth’s Orange Almond Cake: P.A.N Global Cooking Challenge

thecookerybookNovember 10, 2020