If you are anything like me, and love dessert a WHOLE lot…might I suggest trying this one? Sounds fancy and maybe you’ve never even heard of it. But after you make Panna Cotta once and realize how easy it is, you will be making it for every get together and even trying fun toppings and flavors.
Consider this recipe your base. And once you’ve got it down, there’s a whole world of variations. Even still, I always come back to the classic vanilla bean flavor paired with fresh berries. It’s so fresh and so delicious year round!
Also, this recipe tells you to turn out the Panna Cotta from the dish onto a plate. This does make for a beautiful presentation, however, it tastes the same eating it straight out of the dish! So feel free to skip that step if you want. I also always make this the night before so it has plenty of time to set. I think you are going to love it so let me know in the comments what you think!
TIP** Real vanilla beans do make all the difference. If you’ve never used them, now’s a great time to start. You can find them HERE for an affordable price if you want to order some.
Panna Cotta
Ingredients
- 1/2 packet Unflavored gelatin powder (or 1 tsp)
- 1 1/2 tbsp Cold water
- 1 1/2 cups Heavy cream, divided
- 1 cup Plain whole-milk yogurt
- 1 tsp Pure vanilla extract
- 1/2 Vanilla bean, split and seeds scraped (May omit if you don't have- just increase the vanilla extract to 2 tsp)
- 1/3 cup Sugar
- Lemon for zest
- Fruit for topping
Instructions
- In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds.
- Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat.
- Turn off the heat, add the softened gelatin to the hot cream and stir to dissolve.
- Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine.
- Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
- To serve, run a small knife around each dessert in the ramekin and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with fresh berries or fruit. Dust lightly with freshly grated lemon zest and serve.
- You may also leave in ramekin, garnish in the dish and serve that way.
xo, Sarah
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