Panna Cotta, this deliciously creamy Italian dessert that is extremely underrated in my opinion. It is much easier to make than you might think and it is the perfect summer dessert as you can dress it up with fresh seasonal fruit. Plus, it is a no bake dessert which is amazing since it is hotter than Hades here in Phoenix lately. Panna Cotta means cooked cream in Italian and while it sounds super fancy it is super easy to make with just a few ingredients.
Using fresh vanilla bean to flavor this Panna Cotta is a must, if you have never tried cooking with a fresh vanilla bean pod you are completely missing out! The flavor is completely different from vanilla extract. I am trying to think of a way to describe it other than it is simply amazing and reminds me of sitting on a tropical beach.
You can be completely creative with Panna Cotta presentation, maybe serve it in wine glasses or cute little weck jars like I did and garnish with fresh berries or even a berry puree. Since it has a basic cream base you can add any flavor to it and it will still taste divine. I like to use fresh berries in my preparation but I have seen variations that use Lavender, liquors like Baileys and even Saffron!
Ingredients:
- 2 cups heavy cream
- 1 vanilla bean or 1 tsp vanilla bean paste
- 1/2 cup sugar
- 1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
- 1/2 cup whole milk
- 1/2 cup Greek yogurt
Directions:
Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Remove the vanilla pod.
In a separate bowl sprinkle the gelatin over the milk and let stand until the gelatin softens, about 5 minutes.
Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt.
Divide among six to eight 4-ounce ramekins, weck jars or wine glasses.
Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- 2 cups heavy cream
- 1 vanilla bean
- 1/2 cup sugar
- 1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
- 1/2 cup whole milk
- 1/2 cup Greek yogurt
- Place the cream in a saucepan.
- Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan.
- Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.
- Remove the vanilla pod.
- In a separate bowl sprinkle the gelatin over the milk and let stand until the gelatin softens, about 5 minutes.
- Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt.
- Divide among six to eight 4-ounce ramekins, weck jars or wine glasses.
- Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.