Panna Cotta

by Apr 28, 2014


Put together these little Italian desserts in 5 minutes, let them chill a few hours (or overnight if you’ve really planned ahead—bravo!), then serve with a dab of lemon curd and blueberries, or go sophisticated with a drizzle of aged vinegar…you might even be able to justify one for breakfast!


All you’ve got to do is heat the cream enough to dissolve a little granulated sugar, add yogurts for additional cream and tang, flavor with a touch of vanilla (or rosewater), and stir in some gelatin to get everything to set.  There are many recipes out there in web-land, but I’ve crafted my favorite –  thanks to Amanda Hesser & her book, Cooking for Mr. Latte, as well as The Kitchn, which has great panna cotta tips, including how to make a dairy-free version.


Panna Cotta

Yield: 4


  • 2 Tbsp. water
  • 2 tsp. (¼ oz.) unflavored gelatin
  • 1 1/4 cup heavy cream (not ultra pasteurized)
  • 1/4 cup granulated sugar
  • 3/4 cup goats milk yogurt (Redwood Hill)
  • 3/4 cup cows milk yogurt, Greek style (Straus Family Creamery)
  • 1 tsp. vanilla extract or rosewater or orange flower water
  • 1 pinch sea salt


  1. Place water in a small bowl and sprinkle the gelatin over the water surface. Let stand to soften.
  2. Put cream in heavy saucepan, add sugar and whisk over medium heat until bubbles begin to form around the edges of the pan. Take off heat and whisk in the gelatin mixture until completely dissolved.
  3. Whisk in the yogurts, flavoring and salt. Pour into individual ramekins, cups or bowls. Chill until set (about 2 - 4 hours, depending on the size of containers).

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