The Shrimp Panna Cotta that Pat is holding is an unique mix of grilled shrimp over a pudding type base in a lovely presentation.
- 2 tablespoons water
- 1 1/4 teaspoons unflavored gelatin
- 2 cups whipping cream
- 1 1/4 cups plain goat's-milk or whole-milk yogurt
- 1 teaspoon vanilla extract
- 1/2 cup sugar
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate uncovered until cold, then cover and refrigerate overnight.