Welcome to one of The Coachella Valley Art Scene’s favorite guest blog series titled, “Foodie Rant with Angie Kat.”

Angie Kat is a guest writer to the CVAS who passionate about the art of cuisine and making her own recipes from scratch.  She is from Palm Springs, is a talented photographer (provides all her own photo features in the post), makes amazing friendship bracelets, is crafty, a Mommy, and a Farmer’s Market enthusiast.

So, without further ado… I present to you… Angie Kat!!!

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foodie rant with angie kat

Yogurt Panna Cotta AKA Foreplay

Photos and recipe by Angelica Quintana (AK Photography)

So this stuff is just the greatest thing ever. I have to say, my favorite desserts consist of cream and fruit in this order, Cheesecake, Creme Brulee, Cheesecake, Creme Brulee. There doesnt need to be any other . Or does there?  I needed a lower fat, more healthy alternative than the ol’ standards.   I’ve been on a mission to change our way of life, for my family, for the earth, for a better life.  Every little bit helps.  When it comes to desserts, most of them are heavy,  put-on-the-chub-type-desserts.
What’s the alternative?!?
Well, in searching I found this amazing recipe for Yogurt Panna Cotta.  Yes, with yogurt!!!  The tang of the yogurt with the creamyness of the cream, it’s a match made in heaven.  Truly.   You can top with the fruit of your choice. Use whatever is in season, fresh is best.  Go to the Farmer’s Market, see what’s cooking or if you’re lucky enough you can just go into your backyard and pick your own toppings from there.
panna cotta by foodie rant with angie kat
panna cotta by foodie rant with angie kat
2 teaspoons unflavored gelatin (a 1 1/4-oz. envelope)
2 cups organic whipping cream
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract  ( I found vanilla bean at World Market 2 of them for $3)
1/2 cup pure cane sugar
3 strips orange peel (orange part only; each about 1/2 in. wide and 2 to 3 in. long)
1 2/3 cups plain yogurt
About 1/2 teaspoon oil ( to lightly grease the ramekins)
panna cotta by foodie rant with angie kat
panna cotta by foodie rant with angie kat
1. In a small bowl, sprinkle gelatin over 1/4 cup cream. Let stand, without stirring, until gelatin is soft, about 10 minutes.
2. Meanwhile, pour remaining 1 3/4 cups cream into a 1- to 2-quart pan over medium heat. Scrape seeds from vanilla bean into cream, then add the bean (if using vanilla extract, add after yogurt, below), sugar, and orange peel; stir until sugar is dissolved and mixture is simmering. Remove from heat. Add gelatin mixture and stir until gelatin is completely dissolved. Pour into a large bowl. Remove vanilla bean and orange peel and let cool 10 minutes. Add yogurt (and vanilla extract, if using) and stir until well blended.
3. Lightly brush a 4-cup tube mold (or eight 1/2-cup molds) with oil; pour cream mixture into mold. Cover and chill until set, 8 hours or up to 2 days.
4. To make the topping, as pictured,  i used a cup of blueberries, and 6 strawberries, threw them in a sauce pan and added 2 T.  of Sugar , just warm up enough to dissolve then cool in the fridge until ready to serve.
5.  Just before serving, unmold: Gently run a knife between panna cotta and sides of mold to loosen. Invert a plate over mold and, holding plate and mold together, turn over; lift off mold. If panna cotta doesn’t slip out easily, immerse mold to just below rim in warm water for about 2 seconds; lift out, dry bottom of mold, and repeat to invert onto plate
BONUS:  Here’s another incredible topping choice.
1 cup dried apricots
1 cup semi-dry white wine, such as Vouvray
1/4 cup honey
panna cotta by foodie rant with angie kat
panna cotta by foodie rant with angie kat
panna cotta by foodie rant with angie kat
In a small saucepan, simmer the apricots in the white wine over moderately low heat until the apricots are plump and the wine has reduced by half, about 20 minutes. Stir in the honey and simmer the syrup until thickened, about 5 minutes; let cool.
panna cotta by foodie rant with angie kat
This is a perfect Spring time dessert, I hope you enjoy it as much as we did.  Until next time friends!!


OH PS: I’ve changed my Like Page :