A classic panna cotta is infused with chamomile tea and nestled in a bowl of carefully prepared citrus fruits floating in their own refreshing soup.
'Panna cotta' on Serious Eats
This recipe for panna cotta takes a bit of advance planning in order to set the layer of hibiscus gelee and pomegranate over the top of the coconut custard, but is well worth the extra time.
Yogurt-based panna cotta is a simple make-ahead brunch, easily elevated with a touch of vanilla and a topping of your favorite fruits and granola.
Imagine a creamy cappuccino, softly solidified. That's what the coffee panna cotta from Nigellissima reminds one of. Sweetened with brown sugar and flavored with espresso, this panna cotta is rich, yet refreshing.
Simple, delicious and nostalgic. Panna cotta in a classic ice cream flavor.
The beauty of panna cotta is its flavor flexibility; it takes on the taste of whatever you infuse it with. Using basil and lemon, as in Baking Out Loud: Fun Desserts with Big Flavors makes a refreshing, zesty-sweet version with vegetal notes of basil.
Panna cotta is the perfect summer dessert; its light flavors and creamy texture are cool and pleasant. Try this version placed atop zingy orange cookies for a delicious contrast.
These little treats are creamy, coconutty, and out of control tasty.
Hands down, panna cotta is my favorite dessert. (Just ask any server at Craft what the pastry chef recommends and their response will be panna cotta.) In this recipe, the sweet milk chocolate is nicely paired with the tartness of raspberries and the complexity of saba.
Moscato wine has a lovely hint of apricot flavor, making this pairing pure stone fruit genius.
This panna cotta is light and creamy, with a great tang from the buttermilk and just slightly sweet. It's my go-to recipe when I want a simple dessert to serve to dinner guests because everyone loves it, and I don't want to spend half the night in the kitchen pulling it together.
This recipe for Black Pepper Panna Cotta with Figs is one of those desserts that won't push you over the edge into a food coma—it's just a clean and slightly sweet way to finish your meal.
Cathy's panna cotta is infused with basil, but the cream can actually be infused with anything. Making the panna cotta itself it easy—it requires nothing more than a quick simmer and a good long chill in the fridge.
The following recipe is from the August 27th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Revered pastry chef and author François Payard notes that, "while not specifically low in fat," you...
Turn this Greek yogurt and honey into a light, creamy dessert. 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, as promised, here's the first recipe from Gina DePalma's Dolce Italiano: Desserts From the Babbo Kitchen. DePalma herself recommended the recipes we'll be featuring this week, choosing them for ease of preparation and maximum deliciousness in mind. About her...