Yogurt Panna Cotta
with Marmalade and
Olive Oil
ACTIVE 20 MIN; TOTAL 3 HR 20
MIN; SERVES 8
Charleston chef Brooks Reitz
liked the tangy-sweet panna
cotta at Jody Williams'
restaurant, Via Carota in New
York City, so much that he put
it on his menu at Melfi’s.
1 1 / 4 -oz. envelope
unflavored gelatin
(^1) / 4 cup cold water
1 1 / 2 cups heavy cream
1 vanilla bean, split
lengthwise and seeds
scraped
(^1) / 2 cup granulated sugar
(^1) / 3 cup extra-virgin olive
oil, plus more for
drizzling
2 cups plain whole-milk
Greek yogurt
(^1) / 2 cup orange marmalade
Flaky sea salt, for
sprinkling
- In a small bowl, sprinkle
gelatin over^1 / 4 cup cold water,
and let stand until softened,
about 5 minutes. Meanwhile,
in a small saucepan, bring
cream and vanilla bean and
seeds to a simmer, and cook
over moderately low heat for
3 minutes. Remove pan from
heat, and whisk in gelatin
mixture.
2. In a medium bowl, whisk
sugar with olive oil until com-
bined. Whisk in yogurt until
smooth. Gradually whisk in
the vanilla cream; remove and
discard vanilla bean. Pour
mixture into eight 6-ounce
ramekins and refrigerate until
set, at least 3 hours and up
to 2 days.
3. Drop a tablespoon of
marmalade on each panna
cotta. Drizzle with olive oil,
sprinkle with sea salt, and
serve. —BROOKS REITZ