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Yogurt Panna Cotta, Passion Fruit Tapioca Pearls and Cool Lychee Soup

From Michelle Bernstein, Azul restaurant
/ Source: TODAY


Panna Cotta

  • 3/4 cups milk
  • 1 cup sugar
  • 1 orange, zest and juiced
  • 1 lemon, zest and juiced
  • 1 lime, zest and juiced
  • 1/4 vanilla bean, split
  • 5 sheets gelatin
  • 3/4 cup non-fat, plain yogurt
  • 1 1/2 cups heavy cream, whipped

In a saucepan on medium, heat the milk, sugar, citrus rinds and vanilla bean until the sugar is dissolved.

Place the gelatin in ice cold water. Soak the gelatin until softened. Remove the gelatin from the water, squeeze out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt and juices. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken.  The process is very fast. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins.  Chill for 1-2 hours.

Passion Fruit Tapioca

  • 1 cup tapioca pearls
  • 2 cups passion fruit puree (kept very cold)

Cook the tapioca pearls in a large pot of boiling water until the pearls are completely transparent. Strain quickly under running cold water. Pour into a large container with the cold passion fruit puree. Set aside somewhere cold.

Lychee Soup

  • 2 cups fresh or canned lychees in syrup
  • 1 cup cold water
  • Juice of 1 lemon

Puree until smooth, set aside somewhere cold.

In a large serving bowl, place the panna cotta in the center; pour about 2-3 ounces of lychee soup around the panna cotta and spoon tapioca pearls around the top. Garnish with a thin chiffonade of mint.