Yogurt Panna Cotta
Bergamot Granita and Olive Oil
Pastry Chef Camari Mick of Raf's | New York
Yield: 10 servings
Adapted by StarChefs | February 2025 | Photo: Alexander Zeren
INGREDIENTS
Yogurt Panna Cotta:
564 grams heavy cream
78 grams granulated sugar
2 sheets gelatin
356 grams yogurt
Kosher salt
Bergamot Granita:
170 grams granulated sugar
485 grams bergamot purée
80 grams honey
3 grams vanilla paste
3 grams kosher salt
To Assemble and Serve:
Olive oil
METHOD
For the Yogurt Panna Cotta:
In a pot over medium heat, add cream and sugar. Bring mixture to a gentle boil and cook until sugar has dissolved, stirring occasionally. Add gelatin and stir until dissolved. Remove from heat and fold in yogurt. Season with salt. Using a Vitamix Commercial immersion blender, combine until smooth. Strain mixture through a fine mesh sieve. Pour 100 grams mixture into separate serving glasses. Refrigerate 4 hours.
For the Bergamot Granita:
In a pot over medium heat, add sugar and 100 grams water. Cook until sugar has dissolved and an amber-colored syrup is achieved. Whisk in bergamot purée, honey, vanilla, salt, and an additional 200 grams water. Mix until well combined, then remove from heat. Transfer mixture to a nonreactive container and freeze 2 hours. Using a fork, scrape the surface of the granita. Repeat every hour, or until granita is fully frozen and a fluffy texture is achieved.
To Assemble and Serve:
Top 1 Yogurt Panna Cotta with 100 grams Bergamot Granita. Finish with a drizzle of olive oil.
