Panna Cotta

Panna Cotta

Heather Hartman

I LOVE panna cotta. I rarely see it on menus anymore, but it's one of my favorite classic desserts. It's super simple and SO versatile. I originally posted this recipe on Insta with strawberry ginger or stone fruit toppings, but you can add any fruit that is in season.

This is a great recipe to make for parties because you can store the base in a large container in the fridge for a few days, quickly reheat, portion, and let set in the fridge for a few hours. 

You can use the weights in this recipe and make the following substitutions. Experiment to see what you like!

- Milk (cow, goat, coconut, oat, etc)
- Cream (heavy cream, creme fraiche, buttermilk, Greek yogurt, coconut cream, etc)
- Sugar (maple, honey, date, coconut)
- Gelatin (I use Vital Proteins!)
- Infusions (citrus, herbs, tea... get creative!

You'll also see three no recipe recipes for the toppings. You have great taste! Cut some fruit, add the recommended other ingredients and adjust as you go. Baking can be veryyy sciencey but there are some areas that are similar to cooking where you can just FLOW. I’m hoping to share more of these types of recipes so it’s less intimidating.

Panna Cotta

Heather Hartman Health

Servings

8

Prep Time

20 minutes

Cook Time

30 minutes

Cuisine

French

Category

Desserts

Panna Cotta

INGREDIENTS

    PANNA COTTA

    • 6.5 tablespoons cold water
    • 1.66 tablespoon powdered gelatin  (1 tablespoon + 2 teaspoons)
    • 2 cans full fat coconut milk
    • 300 grams maple syrup
    • 38 grams basil (or other infusions)
    • 700 grams Greek yogurt

    FRUIT TOPPING

    • 1 - 2 pounds of seasonal fruit
    • 1 tablespoon ginger puree
    • Himalayan salt
    • 1 squeeze of lemon
    • optional: liquor, like contreau, bourbon, rum, port, etc. 
    • spices, like cinnimon, cardamom, etc 

    PISTACCHIO CRUMBLE

    • 2 handfuls of chopped pistachios
    • enough maple syrup to coat the pistachios
    • 1 cup of almond flour
    • 1 tablespoon Himalayan salt

    METHOD

    1. Bloom the gelatin by combining water and gelatin

    2. Infuse: Combine milk, sugar and basil in a saucepan. Bring to a boil and then simmer for 15-20 minutes. Take off the heat and stir in gelatin. Whisk until the mixture stops steaming

    3. Whisk the milk-gelatin mixture into Greek yogurt.

    4. Pour into individual containers, or into a glass container with lid for later use. Put in fridge overnight. If saving for later use, reheat the mixture and then portion when you're ready! This is a huge space saver and perfect for dinner parties!

    FRUIT TOPPING

    1. This is kind of a no recipe, recipe. You have great taste, so use your intuition, taste, and adjust as needed. Cut fresh fruit and heat a saucepan with flavorings. Once the fruit is softened, remove the fruit and continue cooking the liquid until it is thick and syrupy. Combine the fruit and syrup in a glass container and let it cool in the fridge. Once cool, top with SET panna cotta. 

    PISTACHIO CRUMBLE

    1. Another no recipe, recipe. Chop a few handfuls of salted pistachios, add the same amount of almond flour, a sprinkle of salt, and enough maple syrup so that the mixture feels very wet. Spread onto a sheet pan and bake at 350F. Turn every fifteen minutes or so, until it looks like a crumble. This will last forever in the fridge so make more!
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