Greek yogurt panna cotta with candied kumquats and citrus

Greek yogurt panna cotta with candied kumquats and citrus.

The quintessential make-ahead dessert, panna cotta is a custard-like Italian dessert that’s served chilled. Rich and creamy, it pairs well with fresh or cooked fruit from any season – in this case, winter citrus. The bright acidity of the fresh citrus balances the richness of the panna cotta, with an added touch of sweetness from the candied kumquats. When the winter days are dark, this luscious dessert provides a much-needed dose of sunshine.

Greek Yogurt Panna Cotta with Candied Kumquats and Citrus

Serves | 4 |

Greek Yogurt Panna Cotta

  • ¾ tsp unflavored powdered gelatin
  • 1 Tbsp cold water
  • 1 cup heavy cream
  • ¼ cup sugar
  • ¼ vanilla bean, split and seeds scraped
  • 1 cup whole milk plain Greek yogurt

Candied Kumquats

  • 1 cup (6 oz) kumquats
  • 5 cups water, divided
  • 1 cup sugar

Citrus Supremes

  • 1 Cara Cara orange or blood orange
  • 1 pomelo or pink grapefruit

| Preparation – Greek Yogurt Panna Cotta | In a small bowl, sprinkle gelatin over water; let sit until softened, approximately 5 minutes. Meanwhile, combine heavy cream, sugar and vanilla bean seeds in a saucepan; set over medium heat. Bring mixture to a boil and then remove from heat; whisk in Greek yogurt. Add gelatin; whisk until melted and thoroughly incorporated. Evenly divide mixture between four ramekins or small dessert glasses; refrigerate until set, approximately 2 hours.

| Preparation – Candied Kumquats | Slice kumquats into ¹⁄₈-inch-thick rings and remove all seeds. Place kumquat slices in a medium saucepan and cover with 1½ cups water. Once water starts to barely boil, remove from heat and strain. Repeat process two more times.

After blanching kumquats three times, return them to the saucepan; add sugar and ½ cup water. Set over medium-low heat and bring to a simmer; cook until kumquats are tender, approximately 20 minutes. Remove from heat and allow to cool to room temperature in the saucepan. Transfer candied kumquats and their syrup to a clean container; cover with a lid and store in refrigerator until ready to use.

| To Serve | Once set, top each panna cotta with a few candied kumquats, a generous spoonful of assorted citrus supremes and a drizzle of citrus juices. Serve and enjoy.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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