Yogurt Panna Cotta with Pineapple Sorbet and Cilantro Gelée

This innovative dessert is cool, refreshing, and deliciously light.

Yogurt Panna Cotta with Pineapple Sorbet and Cilantro Gelée
This innovative dessert is cool, refreshing, and deliciously light.
Yield: serves 6-8

For the Sorbet and Panna Cotta

  • 1 cup sugar
  • 1 ripe pineapple (about 4 lbs.), peeled, cored, and cut into 1" chunks
  • 1 cup heavy cream
  • 2 12 sheets (7 1⁄2 grams) unflavored sheet gelatin, soaked in cold water until flexible
  • 1 23 cups plain whole milk yogurt

For the Gelée

  • 2 cups lightly packed cilantro leaves
  • 34 tsp. unflavored powdered agar-agar gelatin
  • 13 cup sugar

Instructions

  1. For the sorbet and panna cotta: Heat 1⁄2 cup of the sugar and 1⁄3 cup water in a pot over medium heat to make a sugar syrup; let cool. Purée pineapple in a blender until smooth. Transfer purée to a cheesecloth-lined fine sieve over a medium bowl. Let strain, without pressing heavily on solids, so that you are left with clear juice only. (Discard solids.) Combine sugar syrup and juice in an ice cream machine; freeze according to manufacturer's instructions to make sorbet. Store sorbet in the freezer.
  2. Heat remaining 1⁄2 cup sugar and cream in a medium pot over medium heat, stirring often, to dissolve, 2–3 minutes. Remove from heat, add gelatin, and stir to dissolve. Stir in yogurt. Strain through a fine sieve into a medium bowl; let cool. Cover and refrigerate panna cotta until set, about 8 hours.
  3. For the gelée: Bring a large pot of water to a boil. Add cilantro; cook for 10 seconds; drain. Purée strained cilantro in a blender with 1⁄2 cup water. Strain through a fine sieve; reserve liquid; discard solids. Bring 1⁄2 cup water to a boil in a medium saucepan over medium-high heat. Add agar-agar and sugar; return just to a boil; stir to dissolve. Remove from heat; add cilantro juice; strain through a fine sieve. Discard solids. Pour mixture into an 8" × 8" dish, cover with plastic wrap, and refrigerate until set, about 1 hour. Cut gelée into 1⁄4" cubes.
  4. Put 2 rounded spoonfuls panna cotta into a wide shallow bowl; top with 2 small scoops sorbet. Garnish with gelée. Repeat. Serve immediately.