Chili vanilla yogurt pannacotta Recipe

Cooking Directions

• STEP 1.In a saucepan, heat the cream, sugar, and vanilla bean over medium heat until it starts to simmer.
• STEP 2.Remove from heat and let it steep for 10 minutes to infuse the flavors.
• STEP 3.In a separate bowl, whisk together the yogurt and chili powder until well combined.
• STEP 4.Slowly pour the cream mixture into the yogurt mixture, whisking continuously.
• STEP 5.Divide the mixture into individual serving glasses or ramekins.
• STEP 6.Refrigerate for at least 4 hours or until set.
• STEP 7.Serve chilled and garnish with a sprinkle of chili powder or fresh berries, if desired.

Cooking Tips

• Make sure to whisk the yogurt and chili powder together thoroughly to ensure even distribution of flavors.
• For a milder chili flavor, reduce the amount of chili powder or use a mild chili powder.
• To unmold the pannacotta easily, dip the bottom of the serving glass or ramekin in warm water for a few seconds before inverting onto a plate.

Storage and Serving

• Store the pannacotta in the refrigerator for up to 3 days.
• Serve chilled as a dessert after a meal or as a refreshing treat on a hot day.
• You can also serve it with a drizzle of honey or a sprinkle of cinnamon for added sweetness and flavor.