Chocolate-Orange Yogurt Panna Cotta

By lorik

Bobby Flay

Ingredients

• 2 teaspoons powdered unflavored gelatin
• 2 cups lowfat milk
• 3/4 cup granulated sugar
• 3 ounces semisweet chocolate, finely chopped
• 1/4 cup best-quality unsweetened cocoa powder
• Canola oil cooking spray, for coating ramekins
• 1 2/3 cups plain nonfat Greek yogurt
• 2 teaspoons finely grated orange zest
• 1 teaspoon vanilla extract

Details

Servings 6
Adapted from cookingchanneltv.com

Preparation

Step 1

Special equipment: Eight 6-ounce ramekins (preferably more wide than deep; it is easier to unmold the panna cotta if you fill the ramekins almost to the top)

For the chocolate-orange yogurt panna cotta: In a small bowl, sprinkle the gelatin over 1/2 cup of the milk. Let stand 1 minute, then stir and let stand until the gelatin softens, about 10 minutes more.

In a medium saucepan, whisk together the remaining 1 1/2 cups milk, the sugar, semisweet chocolate and cocoa over medium heat until just beginning to simmer, about 3 minutes. Add the gelatin mixture and whisk gently until it dissolves, 2 to 3 minutes. Remove from the heat and let cool completely, about 10 minutes.

Spray the ramekins with the cooking spray. In a large bowl, whisk the yogurt with the orange zest and vanilla extract until smooth. Pour the cooled chocolate mixture through a fine strainer into the yogurt and whisk until smooth. Divide the chocolate yogurt mixture among the prepared ramekins. Cover and chill overnight.

You can serve the panna cotta in the ramekins, or unmold them onto individual serving plates. To unmold, run a small metal spatula between the set panna cotta and sides of the ramekins to loosen. In a bowl of hot water, immerse the ramekins one at a time to just below the rim until the edges of the dessert soften, 20 to 30 seconds. Remove and dry the bottom of the ramekin. Invert a small plate over the top of each ramekin and give a firm shake to release the panna cotta, easing it out gently with the spatula if needed.