Creamy Yogurt Panna Cotta with Rhubarb Compote Recipe

Ingredients:

• 1 1/2 cups Metropolitan Market Organic Whole Milk
• 2 tsp unflavored gelatin
• 1/3 cup sugar
• 1 1/2 cups plain whole milk Greek yogurt, such as Ellenos
• 1/2 tsp vanilla extract
• Pinch of salt
• Toppings (optional):
• Rhubarb Compote or fresh berries

Directions:

1. Pour cold milk into a 2-quart saucepan. Sprinkle gelatin over milk. Set aside for 5 minutes to bloom (gelatin will absorb some of the milk and soften).
2. Place over low heat. Add sugar and whisk for 2 to 3 minutes or until sugar and gelatin are completely dissolved. Don’t let it come to a simmer, or the gelatin will lose its thickening property. Remove from heat.
3. Off the heat, whisk in yogurt, vanilla, and salt.
4. Spoon into six (6-8 ounce) dishes. Cover with plastic wrap. Chill for 1 hour or until set. (Can be made a day or two ahead of serving.)
5. To serve, top with Rhubarb Compote or fresh berries.