Serious Eats: Recipes
Luscious, Light Panna Cottas
When it comes to cream-based desserts such as puddings, mousses, and flans, panna cottas have always been my favorite. Add to that Serious Eats' collective obsession with Greek yogurt, and it was easy to choose what to make for this week's magazine recipe review: Yogurt Panna Cottas with Honey from the May issue of Food & Wine.
The recipe was created by Marisa Chruchill, a San Francisco-based pastry chef and cooking instructor, and a former contestant on Top Chef. In her version of the Italian classic, tangy fat-free yogurt replaces the heavy cream. The results are not only decadent and velvety, they're also downright healthy—only 120 calories and a trace of fat per serving.
The panna cottas were so simple to prepare that I ended up making several batches, experimenting with substitutions and add-ins. The two versions I (and my taste-tester roommates) liked best are below, along with the original recipe. In one I included the seeds of a vanilla bean and replaced the grapes with strawberries. In the other, I added melted chocolate and omitted the drizzle of honey.
Enjoy these, or get creative and come up with your own!
About the author: Lucy Baker is a graduate student in the writing program at Sarah Lawrence College. Before returning to school to pursue an MFA, she was an assistant cookbook editor at HarperCollins. She lives in Brooklyn and is currently obsessed with all things fennel.