Panna cotta is the ultimate warm weather dessert — creamy, chilled custard topped with your favorite seasonal fruit of choice. Nothing beats it.
This version of panna cotta includes vanilla to add an extra depth of flavor. The key to the strawberry compote is the fresh lemon zest, which brightens up the whole dish. Feel free to play around with different flavorings and fruit combinations.
Click here to see 9 Ways to Enjoy Summer Strawberries.
Panna cotta, or “cooked cream,” is a gelatin-based dessert that is Italian in origin, and easy to make. It is a versatile dinner party dessert option, as you can mix and match flavors and garnishes to your liking. As well, panna cotta can be made a couple of days in advance, and left to chill in the refrigerator, leaving you more time on the day of the party to focus on the rest of the menu, and your guests.
In this recipe, Carrie Mashaney, pastry chef at Spinasse in Seattle, Wash., prepares a vanilla bean-flavored panna cotta and serves it with a drizzle of honey. To dress up a panna cotta, you can substitute a different flavoring, like cinnamon, for the vanilla in the panna cotta, or add a layer of a fruit-flavored gelée to the base of the desired mold, before adding the panna cotta mixture.
To create a gelée, combine one package of powdered gelatin with ¼ cup of your preferred juice in a small bowl. Let the mixture sit for 10 minutes to allow the gelatin to soften. In a small saucepan, combine the mixture with an additional 1 ¾ cups of juice and bring everything to a simmer over medium heat. Pour the mixture into the molds and let them chill completely in the refrigerator before adding the panna cotta mixture. If you’d rather use a fruit purée, you can also substitute 1 ½ cups purée for the 2 cups of juice. — Allison Beck.
Try this unique and inspired panna cotta recipe from celebrated pastry chef Johnny Iuzzini of Top Chef: Just Desserts fame. It's a tangy twist on a much beloved Italian dessert, with a bright and refreshing citrus salad on the side, candied pistachios, and a little crunch on the bottom.
A panna cotta recipe prepared by Chef Luigi Diotaiuti of Al Tiramisu restaurant in Washington D.C.
This creamy, delightful, easy to make panna cotta (Italian for “cooked cream”) is also quite impressive. The use of yogurt instead of the traditional cream makes this dessert as light as air and also adds a refreshing acidic punch that goes perfectly with fruit. Let the season guide your choice of fruit, from kiwi, to raspberries or blackberries. You can make the panna cotta in a large, family-style container or in elegant individual servings. You can also prepare it a day ahead of your dinner party and simply cover and place in the refrigerator until needed.
Provisions International in Vermont is the distributor for my buttermilk. They are the distributor of many fine foods and cheeses throughout New England. The company is made up of wonderful folks, and when I was looking for a distributor, I met with them to talk and taste buttermilk. They loved my product and couldn’t wait to cook with it. Provisions has a state-of-the-art, drop-dead-gorgeous test kitchen, and they whipped together some panna cotta using my buttermilk and posted it on their Web site to advertise their new product. I am sharing this recipe with you because it is wonderful.
Panna cotta made with plain cream and gelatin can be a little bland. Using buttermilk cuts through the fatty flavor of the cream and not only makes a slightly lighter version but also brings the flavors alive with zest and tartness. For the best flavor, use fresh heavy cream from a local dairy. Serve with a little fresh fruit on the side, such as a few perfect raspberries or some sliced fresh strawberries that have been macerated with sugar to make their juices run.
Panna cotta is an Italian custard dessert, similar to French crème brûlée and Spanish flan. This recipe uses tangy sheep’s milk yogurt as the base. Recipe courtesy of Harvest executive pastry chef Brian Mercury.Click here to see how to make the Sheep's Milk Panna Cotta.
Milk is an ingredient I’m constantly working with. I’m often creating new recipes with it such as poached fish and variations of Jell-O. This panna cotta recipe is one of my favorite recipes using the ingredient.
As the weather gets hotter, so does the kitchen making oven-free desserts ideal, try this no-fail creamy Panna Cotta with rich dark chocolate ganache! Panna Cotta literally translates to cooked cream in Italian and the recipe is just about as simple as the name.
Panna Cotta with Raspberry and Orange Sauce is a simple, elegant and creamy dessert. It’s rich, but not too sweet, and the silky texture and fresh berries make it a lovely dessert, especially for a special occasion.