Greek Yogurt and Vanilla Bean Panna Cotta with Citrus Gelée
By Grace Massa Langlois on October 04, 2012
Panna Cotta is one of my go to desserts when I'm entertaining, it's simple to make, it can be made ahead of time and it's a crowd pleaser. Panna Cotta originates from the Piemonte region of Italy. I've used Greek Yogurt (to mimic the incredibly thick cream produced in the Piemonte region) in the Panna Cotta and I've layered the dessert with Citrus Gelée. I've topped the desserts with a fresh berry compote and toasted sliced almonds (to provide a crunch).
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