Name: Almond Panna Cotta
Ingredients: 1 0.25 powdered gelatin, dry; ¼ 2 water, cold; 1 ½ 12 whole milk; 1 ½ 12 heavy cream; ¾ 5.25 granulated sugar; 1 1 vanilla extract; ¼ 1 almond extract; 1 ½ 13.5 Chobani® Whole Milk Plain Greek Yogurt

A classic Italian dessert with rich almond flavor.

powdered gelatin, dry

water, cold

whole milk

heavy cream

granulated sugar

vanilla extract

almond extract

Chobani® Whole Milk Plain Greek Yogurt

Calories

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Saturated fat

Trans fat

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Add gelatin to water and stir. Let sit for 10 minutes and allow to bloom.

In a medium-sized pot, combine milk, cream, sugar, vanilla extract, almond extract, and bloomed gelatin. While whisking, bring mixture to a boil, then remove from heat and allow to cool over ice or in a refrigerator.

Once panna cotta mixture has cooled below 170°F, whisk in Chobani® Whole Milk Plain Greek Yogurt until well mixed. Pour into desired molds or serving dish. Refrigerate until panna cotta is set, about 4 hours, or overnight for best results.

Almond Panna Cotta

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