Panna Cotta is a creamy dessert from Italy. Although it translates as 'cooked cream' it contains no eggs and the cream really only needs to be warmed in preparation. This is traditionally a very rich dessert of lightly sweetened cream mixed with gelatin so that it can be unmolded into a thing of cool and wobbly beauty. Panna cotta is often topped with fresh berries and nuts or honey.
The recipe that finally pulled me in to the wonders of this custardesque treat is from Smitten Kitchen. Here I found that it can be rather healthy when made with yogurt, and it's okay to use low fat milk. Although the result is not ultra rich, I prefer the light and refreshing dessert from this recipe.
I topped our panna cotta with strawberry vanilla syrup and sliced almonds. (I happened to have about 6 jars of this from a jam making project gone syrupy. We managed to finish off about 2 jars with the panna cotta recipe testing.)
For the complete recipe and instructions, visit Smitten Kitchen.
Before posting, I decided to try the recipe with coconut milk and I'm so glad I did! I followed the same instructions, but used 1 can of light coconut milk in place of most of the milk. One can will leave you just a little short of the two cups of milk needed, so just top it off with whatever kind of milk you normally drink. I also used some vanilla in place of the lemon juice. This coconut and yogurt panna cotta was extra delish with a creamy texture and mild flavor. We loved it!