Recipe from Miguel A. Palacios, Executive Chef, Griffis Faculty Club, Weill Cornell Medical College
- 6 sheets (10g) gold gelatin leaves, or 1 envelope (14g)
- powdered unflavored gelatin
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/4 cup + 2 tablespoons (120g) honey
- 1 vanilla bean, split and seeded
- 17.6 ounces (500g) plain Greek yogurt
- 2 cups (300g) fresh blueberries
- 1 tablespoon (20g) agave nectar
- 1/2 cup flaked coconut, lightly toasted
- Place 6 dessert glasses on a rimmed baking sheet.
- Place gelatin leaves in 1/4 cup very cold water, or sprinkle powdered gelatin over 1/4 cup very cold water; let stand to soften, about 15 minutes.
- In a small saucepan, bring cream, milk, honey, vanilla bean and seeds just to a simmer (do not let it come to a boil). Remove from heat.
- Add softened gelatin and stir until gelatin is completely dissolved.
- Strain the mixture through a fine mesh sieve into a pourable container; discard vanilla bean (or rinse and save for use in compotes, sauces, etc.).
- In medium bowl, whisk yogurt until smooth.
- Gradually add the warm cream mixture, whisking to combine well. Transfer mixture to a pourable container.
- Evenly divide mixture into dessert glasses. Cover each glass with plastic wrap and carefully transfer to refrigerator. Let chill until set, 4 to 6 hours.
- In a bowl, toss blueberries with agave nectar; set aside for 30 minutes.
- To finish, divide the blueberries on top of panna cotta and garnish with toasted coconut.
Number of servings (yield): 6