If creme brulee is at the top of my list of favorite desserts, it’s a close second between ice cream and panna cotta.
What’s not to love about panna cotta? It’s smooth and cool, silky on the tongue. You can flavor it with just about anything. You can serve it plain or with any kind of fruit. It’s a perfect dessert. It just is.
We started making buttermilk panna cotta a few years ago and we haven’t stopped. I can’t remember where I saw a recipe for Greek yogurt panna cotta, but the thought of using Greek yogurt hadn’t occurred to me and I knew I must try it.
The tang of the yogurt is addictive, and having it in panna cotta form will make you love it even more. (Do I even need to convince you?)
Now let’s talk about this sauce. Red, ripe raspberries in a sweet white wine syrup made from 14 Hands Hot To Trot White blend. Man, oh man. You have to make this right away. When we finished off every panna cotta, I ate the rest of the syrup on top of Greek yogurt and fresh peaches. I need this sauce in my life every night after dinner. (Breakfast and lunch too.)
- For Panna Cotta:
- 1⅔ cup fat-free Greek yogurt
- 1 cup heavy cream
- ½ cup sugar
- 1½ tsp. powdered gelatin
- For Raspberry-White Wine Syrup:
- 2 cups fresh or frozen raspberries
- 2 cups white wine
- ½ cup granulated sugar
- 1 vanilla bean, split down the middle lengthwise
- For Greek Yogurt Panna Cotta: Place ½ cup heavy cream in a large glass, heat-proof bowl. Sprinkle gelatin over the heavy cream. Let stand 5 minutes to allow gelatin to “bloom”, or soften. Heat the remaining ½ cup cream with the ½ cup sugar and pour over the gelatin and cream. Stir. Place the bowl over a pan of simmering water and stir until all of the gelatin and sugar is dissolved.
- In another bowl, whisk the yogurt until smooth. Add a little of the hot cream into the yogurt, whisking well, and then adding the rest in a steady stream. Whisk well, making sure no lumps remain. Ladle into 6 ramekins or small bowls. Refrigerate until firm.
- For Raspberry-White Wine Syrup: Bring the wine, sugar and vanilla bean to a boil in a small saucepan. Lower heat so the wine barely simmers. Let it simmer for about 30-45 minutes, or until it is reduced by half. Add the raspberries and bring back to a simmer, just until berries start to soften and release their juices. Serve warm or cold.
- To serve: Either unmold the panna cotta by running a very thin knife around the edge of the ramekin or bowl and turning it out onto a shallow dessert dish, or serve in the ramekin. Top with some of the raspberry-white wine syrup.
- Yields 6.