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.
- 1/2 Cup whole milk
- 1 1/2 gelatin sheets, dissolved in enough cold water to cover
- 1 1/2 Cup cups plain, full-fat yogurt, strained in a colander for an hour prior to using
- 1/2 Pound pound fresh strawberries, cleaned and trimmed
- 1/2 Cup sugar, plus additional, if needed
The panna cotta
Place the milk and sugar in a saucepan. Bring almost to a boil over medium heat. Remove from heat and stir in the gelatin. Whisk well to combine so that the mixture doesn’t curdle. Add in the yogurt. Mix well to incorporate. Pour the panna cotta into a glass or ceramic container.
Cover, place in the refrigerator and cool for at least two hours.
The strawberry coulis
Slice the strawberries. Place into a food processor and pulse until a sauce is formed. Taste. If not sweet enough, add a little more of the sugar. Store in the refrigerator until serving.
To serve, drizzle the strawberry coulis on the panna cotta, or serve the coulis in a small container on the side.
Italian cooking primer:
To make traditional panna cotta, which originated in the northern region of Piemonte, use heavy cream instead of the yogurt.