Help me make panna cotta out of these ingredients
I went to the store not having decided whether I wanted to make a buttermilk or a yogurt "panna cotta," and in my sick-of-shopping fog I didn't quite get the proper ingredients for either recipe. I need 7 servings for 1/2 cup ramekins (more would be fine, of course). They will be served with lightly poached vanilla apricots, so either the tart side or the sweeter side of the spectrum would be fine.
Here is what I bought and have on hand:
16 oz. Trader Joe's plain Greek style yogurt
about 8 oz. TJ's "cheese style" plain yogurt
approx. 12 oz. heavy cream
approx. 10 oz. 2% milk
powdered gelatin (not sheet, which is my concern w/the yogurt)
sugar, vanilla, vanilla beans, other pantry items
I hope your hounds can help. I really, really don't want to return to the store.
no need to return to the store. you've got many options:
if you have eggs & cream cheese (or ricotta) on hand, you could also alternatively make individual crustless cheesecakes & top them with the apricots.
IMO, it's unlikely you'll get 7 servings out of the amount of ingredients you have on hand; unless you have some very small ramekins. Looks to me like you have about half the amount of ingredients you'd need for 7 servings.
Yogurt does not like heat in excess of "moderate" levels. It can't 'thicken your recipe because it's already been exposed to enzymes that affect is chemical balance that might have formerly supported thickening (some stuff call casein proteins). Therefore I wouldn't chance using it as a part of the cooked portion of your planned dessert. If you want to experiment, that's a different story. But I get the impression that yu want to serve this to guests.
Combine 1 1/2 ounces of the 2% milk and 1/4 ounce of the gelatin and allow to sit at room temperature for about thirty minutes.
Combine 12 ounces of the cream and 1/4 cup granulated sugar. Place all in "large" saucepan (the mixture will expand dramatically when it comes to a boil) and stir, over medium heat, until it just begins a full boil. Take it off the heat.
Stir in the gelatin/milk mixture and continue to stir until everything is well combined.
Return to low heat and continue to cook 5 - 6 minutes until all the solid ingredients are completely dissolved. I realize that sugar is considered a liquid ingredient - but in any case it's not a liquid until it's dissolved.
Stir in 1/4 of the vanilla bean and pour into ramekins (should fill about 3 or 4 ramekins)
Allow to cool at room temperature. Once cooled, cover with plastic wrap (let the plastic wrap rest on top of the panna cotta to avoid skin forming) and allow to refrigerate for a minimum of 4 - 6 hours.
Turn out of ramekins onto serving dishes.
Combine 2 ounces of the TJ Greek yogurt with 3 ounces of the "Cheese style" yogurt with 1/2 ounce of confectioner sugar, and 1 teaspoon cinnamon. To serve, place a dollop of this on top of the panna cotta, grate fresh nutmeg over top of all and serve.
I might offer some alternatives but you did say to limit the suggestions to the ingredients on your list. I tried to do that, except for the spices, to avoid taking this issue outside of the box it's in.