Rating: 2.5 stars
17 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 5
  • 17 Ratings
Chris Morocco


Credit: Tom Schierlitz

Recipe Summary test

30 mins
4 hrs 30 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

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

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

Nutrition Facts

290 calories; fat 13g; cholesterol 25mg; sodium 75mg; protein 10g; carbohydrates 34g; sugars 28g; calcium 149mg.