I love the simple elegance of Panna Cotta. It is one of my favorite things to make for a dinner party in the summer because it can be made in advance and you don’t have to turn the oven on. During the summer I like to use what ever fresh fruit is available to top the creamy Panna Cotta.
The picture above is from my cousins wedding reception and the picture was taken by Emily Brooks. Thanks Em.
Panna Cotta (Epicurious)
2 tablespoons water
1 ¼ teaspoon unflavored gelatin
2 cups whipping cream
1 ¼ cup plain whole milk yogurt
1 teaspoon vanilla extract
½ cup sugar
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and ½ cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six ¾ cup ramekins, using about ½ cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
Garnish with fresh berries.
(We used fresh raspberries with an added mint leaf – at the last minute…and fresh blueberries with a knotted piece of orange rind.)