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

Everyday Food, June 2006

Gallery

Recipe Summary

prep:
20 mins
total:
4 hrs 30 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

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).

    Advertisement
  • 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.

Advertisement

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
04/21/2018
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
07/30/2010
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
07/07/2008
Sunnyteigh, This recipe uses gelatin and you can trust gelatin in panna cottas.It can hold the cream in all sort of pots. Cheers.
Advertisement
Rating: Unrated
06/19/2008
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.
Advertisement