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.
While gelatin is softening, 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 and serve 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 a 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.
Yield: this recipe makes about 4 cups (8 servings of 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.Vanilla panna cotta: for a stronger vanilla flavor, split a vanilla bean lengthwise and scrape out the seeds. Add the seeds and vanilla bean pod to the pot with the cream and sugar, heat. After stirring in the gelatin, remove the vanilla bean and seeds and discard them.Chocolate panna cotta: Add 3.5 oz of chopped dark baking chocolate to the cream and sugar mixture once you’ve turned off the heat but before you add the gelatin (at the end of step 2). Stir until the chocolate melts then stir in the unflavored gelatin.Flavored panna cotta: Try adding orange essential oil or other oil flavors for recipe twists!Dairy Free panna cotta: try this recipe using coconut milk.Topping Ideas:
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.
Fresh sliced fruit: berries, mango, peaches, pineapple, cherries with fresh mint leave, for garnish.
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. Let thaw in refrigerator overnight before serving.