This easy Panna Cotta recipe has a velvety smooth and creamy custard consistency and can be topped with anything you like. It's our favorite easy, but elegant dessert.
Add 1/2 cup of cream to a bowl and carefully sprinkle gelatin into an even layer over the top. Set aside for about 10 minutes to allow the gelatin to soften.
Pour remaining 1 ½ cups cream and 1/2 cup of sugar into a saucepan. Turn to medium heat and stir until sugar has dissolved and mixture is hot, but not boiling. Remove from heat.
Add softened gelatin and whisk together to combine. Stir in yogurt and vanilla until smooth.
Coat baking molds or ramekins with a thin layer of non-stick cooking spray, (or skip this step if serving the panna cotta in a cup).
Divide panna cotta mixture between the containers and refrigerate for at least 4-5 hours, or overnight, until set.
If transferring the panna cotta to a plate from the mold or ramekin, remove from the fridge a few minutes before serving and gently run a dull knife along the edge to help release it before inverting onto serving dish.
Add toppings just before serving.
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Notes
Yield: 4 cups panna cotta. Serving size: 1/2 cup.Gelatin is essential to the recipe to allow the panna cotta to set up. It can be found near the flavored jello in the baking aisle.Berry Sauce: To a saucepan add 1 1/2 cups fresh of frozen berries, juice from 1/2 a lemon, and 1/4 cup granulated sugar. Bring to a low boil and cook 5-6 minutes. Stir in and additional 1 cup berries and remove from heat. Cool before topping on panna cotta.Make Ahead Instructions: Prepare 1-3 days in advance and store covered in the refrigerator. Wait to add toppings until serving.Freezing Instructions: Cover with plastic wrap and freeze in a freezer safe container for up to 3 months. Thaw in refrigerator overnight before serving.