This is one of the simplest desserts to make, and takes only a
few minutes of preparation time, plus the time it takes to set up in the
refrigerator, 2+ hours. It is light and refreshing, too.
4 tablespoons (60 ml) water
2 1/2 teaspoons (1 packet or 1/4 ounce or 7 grams) unflavored gelatin
2 cups (460 grams) plain whole-milk Greek or regular yogurt*
1 ½-2 cups (475 ml) milk, heavy cream or a combination thereof, divided**
1/3 cup (65 grams) granulated sugar
2 tablespoons (30 ml) freshly squeezed lemon juice (from about 1/2 lemon)
4 tablespoons (60 ml) water
2 1/2 teaspoons (1 packet or 1/4 ounce or 7 grams) unflavored gelatin
2 cups (460 grams) plain whole-milk Greek or regular yogurt*
1 ½-2 cups (475 ml) milk, heavy cream or a combination thereof, divided**
1/3 cup (65 grams) granulated sugar
2 tablespoons (30 ml) freshly squeezed lemon juice (from about 1/2 lemon)
To serve
Fresh berries, or a berry sauce***
1/3 to 1/2 cup (110 to 170 grams) honey
1/2 to 3/4 cup (55 to 85 grams) walnuts, toasted, cooled and coarsely chopped
1/3 to 1/2 cup (110 to 170 grams) honey
1/2 to 3/4 cup (55 to 85 grams) walnuts, toasted, cooled and coarsely chopped
Have enough small dessert cups. (You will have about 4 cups of
liquid.)
Place water in a small bowl. Stir in gelatin and set aside until
the gelatin softens, about 15 minutes.
In a large bowl, whisk all of yogurt and 1 cup** of milk, cream
or a mixture thereof. In a small saucepan, bring remaining milk or cream and
sugar to a simmer. Stir in water-gelatin mixture (it will dissolve immediately)
and remove from heat. Whisk this mixture into the yogurt mixture, then stir in
lemon juice at the end. Pour mixture into small cups and chill in fridge for at
least 2 hours. It’s best to do this the
night before you need it, to be safe.
Right before you serve the panna cotta, sprinkle it with walnuts
and drizzle it with honey, berries or berry sauce. This needs to be done right
before you serve it because the honey will (unfortunately) become liquidy and
roll off if it sits on the panna cotta for too long.
Do ahead: Panna cottas can be made two days ahead. Keep
refrigerated.
* Greek yogurt will
result in a little firmer set.
**For a firmer panna cotta, reduce the milk or cream by up to
1/2 cup.
2/3 cup frozen blueberries
2/3 cup frozen blackberries
1/4 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
Preparation
Combine the 5 ingredients in a small saucepan. Bring
mixture to a boil. Reduce heat to medium-low; gently simmer 10-20 minutes or
longer until sauce thickens slightly. It will continue to thicken as it cools.
