The hot and humid weather has left me craving desserts that are light and cool. If I can incorporate lots of fresh summer fruits then that’s even better.
I always associate panna cotta with fancy dinners at expensive restaurants. It has been on my bucket list of recipes to try to make, so I was pleasantly surprised when it turned out to be pretty easy. It takes less than 20 minutes to assemble and could easily be customized to highlight any of your favorite fruits.
I loved using Grassmilk Yogurt as the base. It gives this dessert a creamy texture and the yogurt flavor is delicious with the fresh berries. As an added bonus, you get all the benefits of the active cultures. You can adjust the amount of sugar based on the level of sweetness you enjoy. If you make it slightly less sweet I think this desert would be an excellent centerpiece for brunch.
Grassmilk Yogurt Panna Cotta
Lightly coat the inside of a 9-inch cake pan or several individual-sized ramekins (or other small serving containers) with canola oil. Set aside.
Add the water and lemon juice to a small bowl. Sprinkle the gelatin over the top then stir to combine. Let stand to allow the gelatin to soften, about 15 minutes.
Whisk the yogurt, 3/4 cup cream, and vanilla together in a large bowl. Set aside.
Combine 1 cup cream and the sugar in a small saucepan. Bring to a simmer and stir until the sugar dissolves. Remove from the heat and stir in the gelatin mixture. Whisk until the gelatin dissolves. Add this mixture to the bowl with the yogurt and cream. Whisk until smooth, then pour into the cake pan or ramekins.
Chill in the refrigerator uncovered until cold, then cover and continue to chill until the panna cotta is set; at least 8 hours or overnight.
When ready to serve, fill a baking dish with 1-inch of boiling water. Dip the cake pan/ramekins in the water for about 10 seconds, then flip onto a flat plate. Serve with fresh berries and a drizzle of honey if desired.