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Mini Panettones Stuffed with Yogurt Panna Cotta

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  • Prep 30 min
  • Total 3 hr 0 min
  • Ingredients 15
  • Servings 8
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Morena Cuadra Panettone, a traditional Italian bread enjoyed during the Christmas holiday, makes a good base for countless delicious desserts, like these mini panettones filled with yogurt panna cotta. Ice creams and all kinds of mousses are just some of the many fillings you can try.
by Morena Cuadra
Updated Oct 31, 2014
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Ingredients

Yogurt Panna Cotta:

  • 1/4 cup chilled water
  • 1 tablespoon unflavored gelatin powder
  • 1 cup cream
  • 2 1/2 cups Yoplait® Original vanilla yogurt
  • 1/3 cup sugar
  • 1/2 cup dried apricots, chopped
  • 4 mini panettones

Glaze:

  • 1/2 pasteurized egg white
  • 1 - 1 1/2 cups sifted, powdered sugar
  • 1 teaspoon lemon juice

Garnish:

  • Mint leaves
  • Chopped apricots

Apricot Coulis (optional):

  • 1/2 cup dried apricots
  • 2 cups water
  • 1 tablespoon sugar

Directions

  •  
    1
    Yogurt Panna Cotta: Hydrate the unflavored gelatin in the chilled water.
  •  
    2
    In a pot, heat the cream with the yogurt, the sugar and the chopped apricots, but don’t let it come to a boil. Turn off the heat and add the hydrated gelatin, stirring with a spatula until it completely melts. Let it cool.
  •  
    3
    With a sharp knife, cut the top crust off the panettones. Hollow them out leaving a shell.
  •  
    4
    When the yogurt mixture starts to thicken, spoon into panettones. Replace top and refrigerate for several hours, preferably overnight.
  •  
    5
    Glaze: Combine the ingredients in a bowl, stirring until it’s very smooth. If when you take out the spoon or spatula, you notice it’s very liquidy, add some more powdered sugar. If it’s too thick, add a little water until desired consistency.
  •  
    6
    Spoon glaze over each mini panettone so that it drips on the sides. Garnish with mint leaves and chopped apricots.
  •  
    7
    Each mini panettone may be cut in half or into four pieces.
  •  
    8
    Serve immediately, alone or with apricot coulis.
  •  
    9
    Apricot Coulis: Combine the ingredients in a small pot and let them boil until the apricots are very soft. Turn off the heat and let it cool. Once it’s reached room temperature, blend until it’s homogeneous. This coulis can be refrigerated up to one week.

Expert Tips

  • tip 1
    Instead of dried apricots, use blueberries, blackberries, dried figs, dried cherries or any other fruit.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Morena Cuadra Panettone, a traditional Italian bread enjoyed during the Christmas holiday, makes a good base for countless delicious desserts, like these mini panettones filled with yogurt panna cotta. Ice creams and all kinds of mousses are just some of the many fillings you can try.
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