Panna Cotta is a delicious dessert—a rich, chilled sweet cream that's sure to impress. Originally hailing from Italy, this dessert is traditionally made with a combination of heavy cream and milk for a delightfully silky creation. This version captures the essence of this classic dessert but lightens it up with the addition of some tangy, creamy Greek yogurt.
Things You'll Need
1 envelope unflavored powdered gelatin
2 tbs cold water
1 3/4 cup greek yogurt
1/4 cup heavy cream
1 cup whole milk
1/3 cup sugar
1 1/2 tsp vanilla extract
pinch kosher salt
medium bowl
medium saucepan
6, 7 oz ramekins, lightly greased
1 1/2 cups of fresh fruit of choice for garnish
Step 1
Add the 3 tablespoons of water to a small bowl and sprinkle the packet of gelatin over the top. Give the gelatin a quick stir, and set aside for 3-4 minutes so the gelatin can bloom.
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Step 2
Add the greek yogurt and the heavy cream to a medium bowl and whisk together until smooth.
Step 3
Add the sugar and milk to a saucepan and over medium heat. Allow the milk mixture to come up to a gentle simmer, then immediately remove from heat. Add the softened gelatin to the saucepan and whisk until fully dissolved and the mixture is smooth.
Step 4
Slowly whisk the warm milk mixture into the greek yogurt, followed by the vanilla extract, and salt until combined. Ladle half a cup of the mixture into the 7 ramekins, loosely cover with plastic wrap, and place in the fridge until set (about 4 hours) or store overnight.
Step 5
Serve the panna cotta in the ramekin, or remove from the dish by running a knife along the edge of the panna cotta and invert it onto a plate. Top with sliced fruits of choice and enjoy.
Tip
You may have to tap/shake the ramekin a bit to loosen the panna cotta.