Greek Yogurt Panna Cotta with (gluten free) Pistachio Streusel and Pomegranate Gelee

Recipe by: Julia Fitting

Panna Cotta

10 eaGelatin sheets
1 tblVanilla Extract
5 cupsCream
1 1/4 cupsSugar
2 cupsGreek Yogurt
1 tsp50/50 ground Anise/Cardamom mix

Gluten Free Pistachio Streusel

20gCold, Cubed Butter
100gPistachio Flour
20gPure Pistachio Paste (DGF 5803)

Pomegranate Gelee

40gPomegranate Flavor Paste (DRE 49904 8)
8 sheetsGelatin

Panna Cotta:

  1. Hydrate Gelatin.
  2. Heat half of cream, vanilla, spices until just boiling.
  3. Add other half of cream with yogurt in a pitcher, set aside.
  4. Add gelatin to hot cream mixture and strain into remaining cream/yogurt.
  5. Blend using immersion blender.
  6. Pour into appropriate mold. Allow to set completely.

Gluten Free Pistachio Streusel:

  1. Mix all ingredients, EXCEPT BUTTER in stand mixer with paddle.
  2. Add butter and mix until sandy.
  3. Spread evenly onto sheet tray.
  4. Bake at 200-250 F for about an hour until dry and crispy, keep low temp. to ensure bright green color with little browning.

Pomegranate Gelee:

  1. Hydrate gelatin.
  2. Blend Pomegranate Paste with water.
  3. Heat half of the liquefied paste with all sugar, bring to a boil and whisk in hydrated gelatin.
  4. Add to remaining half of liquefied paste and whisk.
  5. Pour liquid (not hot) gelee on the set Panna Cotta as a top layer.