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Featuring Cinnamon
Cinnamon and Sheep's Milk Yogurt Panna Cotta
(At the Gala, this panna cotta will be served with "red hot" apple gelée, spiced compote of pineapple, Meyer lemon, and pear)
by Michael Laiskonis
Tribute Farmington Hills, MI
Adapted by StarChefs

Yield: Serves 8

For the panna cotta:

1/2 cup heavy cream
1/4 cup half and half
Zest of half an orange
1 stick cinnamon, lightly toasted and crushed
1/4 cup granulated sugar
1 sheet gelatin, soaked in water and squeezed of excess moisture
3 ounces Old Chatham Plain Sheep's Milk Yogurt

In a small saucepan, combine the cream, half and half, orange zest, crushed cinnamon, and sugar. Bring to a boil over medium heat, cover, and allow to steep five minutes. Add gelatin, stirring to dissolve. Add yogurt and strain through a fine mesh sieve. Divide evenly among small custard cups or ramekins and chill until set.


These recipes were provided by participating chefs and have not been tested by The James Beard Foundation.

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