Hands-On Time
30 Mins
Total Time
4 hours, 30 minutes (includes chilling)
Yield
Serves 6
Tom Schierlitz

How to Make It

Step 1

Pour 1/4 cup cold water into a small bowl. Slowly sprinkle 2-1/2 teaspoons of the gelatin over it and let sit until softened, 5 to 10 minutes.

Step 2

Meanwhile, split the vanilla bean in half lengthwise using a sharp paring knife. Run the dull side of the knife blade down the length of each half, scraping up the seeds. Combine the seeds with the milk in a large saucepan over medium heat and heat just until warm. Whisk in the sugar and the softened gelatin-water mixture until completely dissolved. Remove from heat. Whisk in the yogurt and a pinch of salt until well combined.

Step 3

Divide among 6 glasses and chill until set, at least 2 hours.

Step 4

Pour 2 tablespoons cold water into a small bowl. Sprinkle the remaining 1 teaspoon of gelatin over it and let sit until softened, 5 to 10 minutes.

Step 5

Heat the peach nectar in a small saucepan over medium heat just until warm. Stir in the softened gelatin and whisk until completely dissolved.

Step 6

Pour the peach mixture over the set panna cottas, dividing evenly. Chill until set, at least 2 hours and up to 3 days.

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Ratings & Reviews

/5
Reviews
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