Recipe: Delicious Labneh Panna Cotta with Orange Blossom Granita

Labneh Panna Cotta with Orange Blossom Granita.

You can cook Labneh Panna Cotta with Orange Blossom Granita using 27 ingredients and 29 steps. Here is how you cook that.

Ingredients of Labneh Panna Cotta with Orange Blossom Granita

1. It's of Labneh Panna Cotta.
2. It's 2 cup of plain whole milk yogurt (not greek).
3. It's 1 1/2 cup of heavy cream.
4. You need 1/2 cup of granulated sugar.
5. It's 1 1/2 tsp of vanilla paste.
6. Prepare 1/2 tsp of fine sea salt.
7. You need 1 envelope of unflavored gelatin (1/4oz).
8. You need 1 1/2 Tbsp of cold water.
9. You need of Cooking spray.
10. You need of Orange Blosson Granita.
11. It's 2/3 cup of granulated sugar.
12. Prepare 2/3 cup of water.
13. Prepare 1/4 tsp of fine sea salt.
14. It's 2 1/4 cup of fresh orange juice.
15. Prepare 4 tsp of orange blossom water.
16. You need of Apricot jam.
17. Prepare 8 oz of apricots (~6med, halved, pitted) or 1 3/4cup frozen halves.
18. It's 2 Tbsp of water.
19. You need 3/4 of cuo granulated sugar.
20. It's 1 tsp of fresh lemon juice.
21. Prepare 1/8 tsp of fine sea salt.
22. It's of Additional Ingredients.
23. It's 6 of baguette slices (1/8in).
24. Prepare 1 1/2 tsp of olive oil.
25. You need 1/8 tsp of fine sea salt.
26. It's 1/8 tsp of black pepper.
27. You need 1/2 oz of white chocolate bar (finely chopped, approx 1 1/2tsp).

Labneh Panna Cotta with Orange Blossom Granita instructions

1. Making Panna Cotta.
2. Place yogurt in large measuring cup with a spout. Set aside.
3. Combine cream, sugar, vanilla bean paste and salt in small saucepan. Heat over medium-low just until steaming, approx 6min.
4. Stir gelatin and 1 1/2 Tbsp cold water in small bowl. Let stand 5min.
5. Remove cream mixture from heat. Whisk in gelatin mixture until incorporated. Pour through fine mesh strainer into cup with yogurt. Discard any solids..
6. Whisk mixture until smooth. Divide evenly among 8 (4oz) ramekins, lightly greased with cooking spray..
7. Refrigerate uncovered at least 8 hours and up to 2 days.
8. Making Granita.
9. Stir together sugar, 2/3 cup water and salt in small saucepan. Cook over medium-high, stirring often, until sugar is dissolve, approx 4min.
10. Pour into 13x19 metal baking sheet. Stir in orange juice and orange blossom water..
11. Freeze mixture, uncovered, until set but not completely frozen. Approx 1hr.
12. Rake through granita with fork until broken up and no large chunks remain.
13. Granita can be stored frozen in an airtight container up to 2 weeks.
14. Making Apricot Jam.
15. Combine apricot and 2 Tbsp water in small saucepan. Cover and cook over medium heat, stirring often, until apricots are softened. Approx 5min.
16. Stir in sugar. Cook uncovered, stiring often and mashing with back of spoon until sugar is dissolved..
17. Thicken and reduce mixture to approx 1cup, approx 10-15min.
18. Remove from heat and stir in lemon juice and salt. Let cool to room temperature, approx 1 hour..
19. Jam can be stored in airtight container for 1 week.
20. Additional instruction.
21. Preheat oven to 350°F.
22. Place baguette slices in single layer on metal making sheet. Drizzle with olive oil and sprinkle with salt and pepper.
23. Bake until crispy and golden brown, approx 6-8min..
24. Transfer to wire rack and cool completely, approx 10min. Break into small pieces.
25. Serving.
26. Place 1 Tbsp jam in shallow serving bowl. Spread in a 4in circle..
27. Run small spatula around panna cotta. Dip bottom half of ramekin in hot water for 10 seconds. Invert panna cotta onto jam..
28. Spoon 1/4 cup granita around one side of panna cotta. Sprinkle crostini pieces and chopped white chocolate over granita.
29. Serve immediately.