Yogurt Panna Cotta with Green Granita

Chef Chris Gama
Clementine Café

Freeze-dried raspberries and Cara Cara oranges add sweet pops of colour to Italian iced granita.

Ingredients
Yogurt Panna Cotta
24 freeze-dried raspberries (Scoop n’ Weigh)
1/4 cup hemp hearts, toasted
1/2 cup whole milk
1/2 cup heavy cream
1/3 cup + 2 Tbsp sugar
1 tsp salt
1 1/2 cup thick yogurt (10%)
1 1/2 cup Greek yogurt (3.5%)
1 tsp vanilla extract
2 1/2 gelatin sheets

Green Granita
1 bunch spinach, chopped
6 parsley sprigs
2 pieces kale, leaves only
4 Granny Smith Apples, diced
1/4  tsp ascorbic acid
3 Tbsp simple syrup
1/4 tsp salt

Method
Yogurt Panna Cotta

1. Place gelatin sheets in ice water to bloom (approximately 10 minutes).
2. In a medium saucepan over medium heat, add milk, cream, salt and sugar. Once milk mixture comes to a bare simmer, remove from heat.
3. Remove gelatin from ice water, squeezing out excess water. Gently stir gelatin into milk mixture until fully dissolved.
4. Whisk two yogurts together with vanilla until smooth. Add yogurt into milk mixture and mix well.
5. Divide evenly among 6 serving cups. Refrigerate for 6 hours or overnight.

Green Granita

1. Juice spinach, parsley, kale, and apples into a container holding the ascorbic acid. Strain through a fine mesh sieve.
2. Add simple syrup and salt. Place juice in a large glass or metal container. Refrigerate for 2 hours.
3. Remove from fridge and scrape semi-frozen juice with a fork. Place juice in freezer for 2 hours, then scrape mixture. Repeat until juice is completely iced.
4. Remove panna cotta from fridge and top each with 3 Tbsp of green granita, 4 raspberries and a scattering of toasted hemp hearts. Serve immediately.

Yield 6 servings