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.
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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
6, 7 oz ramekins, lightly greased
1 1/2 cups of fresh fruit of choice for garnish
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.
Gelatin blooming in water
Add the greek yogurt and the heavy cream to a medium bowl and whisk together until smooth.
Whisking greek yogurt and heavy cream together.
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.
Milk and cream being added to saucepan
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.
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.
You may have to tap/shake the ramekin a bit to loosen the panna cotta.