My first panna cotta experience was actually with my first job working as an Assistant Pastry Chef at Bailey’s Prime. I was too embarassed to admit to the Chef that I had no CLUE as to what the heck panna cotta was except that it sounded fancy as hell.
Luckily, it was one of the easiest desserts I’ve ever made and actually turned out to be one of my favorites. I loved the creamy yet firm texture, the lovely dressings on top and the way it looked so smooth and elegant — plus, who wouldn’t be impressed with a dessert called PANNA COTTA! I say it exactly like that too when I serve it, with gumption, excitement and my best Italian accent.
I found this recipe from an old issue of Food & Wine Magazine, I loved the simplicity of flavors with the yogurt and honey — did I also mention this was a healthy dessert? *GASP* You’re welcome
Ingredients for Yogurt Panna Cottas with Honey:
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 1 cup fat-free milk
- 1/3 cup sugar
- 1 cup low-fat buttermilk
- 1 cup fat-free plain Greek yogurt
- 2 tablespoons honey
- black grapes, for serving
In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes. In a small saucepan, bring the milk to a simmer with the sugar and cook until the sugar is dissolved, about 1 minute. Remove from the heat and stir in the softened gelatin until dissolved.
In a medium bowl, whisk the buttermilk with the yogurt. Whisk in the warm milk until smooth. Pour the panna cotta mixture into six 4-ounce ramekins and refrigerate until set, about 3 hours.
To serve, drizzle the panna cottas with the honey and garnish with the grapes. Make Ahead: The yogurt panna cottas can be covered and refrigerated for up to 1 day before serving.