In Italian, the name for this custardlike dessert means "cooked cream."

Everyday Food, June 2006


Recipe Summary

20 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).

  • Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.

  • Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.

  • Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.

  • Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.

  • To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.


Reviews (4)

4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe is so creamy, the yogurt and honey work well in this recipe. I used plain Greek yogurt and it was a big hit with everyone. Very easy to make. Will make this over and over
Rating: Unrated
i personally think that it's a little bit too sweet. The amount of honey should be reduced to 1/4 cup, or the sugar should be omitted. Overall, it tastes nice.
Rating: Unrated
Sunnyteigh, This recipe uses gelatin and you can trust gelatin in panna cottas.It can hold the cream in all sort of pots. Cheers.
Rating: Unrated
has anyone tried this with a larger mold than a ramekin? I'm thinking in particular of the igloo cake mold that was part of Martha's line at Macy's last Christmas.