panna cotta

Recette de Ricardo de panna cotta au citron

Panna cotta au citron

ml c. à soupe) de gélatine

60 ml tasse) d’eau

500 ml tasses) de crème 35 %

250 ml tasse) de lait

125 ml tasse) de sucre

Le zeste râpé de 2 citrons

citron, tranché en très fines rondelles

180 ml tasse) d’eau

60 ml (1/4 tasse) de jus de citron

Dans un bol, saupoudrer la gélatine sur l’eau. Laisser gonfler 5 minutes. Réserver.

Dans une casserole, chauffer doucement la crème, le lait, le sucre et le zeste des citrons en remuant jusqu’à ce que le sucre soit dissous.

Ajouter la gélatine et remuer à l’aide d’un fouet jusqu’à ce qu’elle soit complètement dissoute. Passer au tamis. 

Utiliser huit ramequins ou huit pots à confiture d’une contenance de 125 ml (½ tasse). Pour faciliter le démoulage, rincer les pots ou ramequins à l’eau froide. Égoutter rapidement sans essuyer et ajouter le mélange à panna cotta. Une fois les panna cotta tiédies, fermer les pots ou les couvrir d’une pellicule de plastique pour éviter qu’elles sèchent. Réfrigérer environ 6 heures ou toute une nuit. 

Panna cotta

Dans une grande casserole d’eau froide, placer les tranches de citron, porter à ébullition et laisser mijoter doucement environ 10 minutes. Égoutter. 

Dans une petite casserole, mélanger l’eau, le sucre et le jus de citron. Ajouter les tranches de citron et porter à ébullition. Laisser mijoter très doucement environ 20 minutes ou jusqu’à ce que le sirop soit légèrement sirupeux. Laisser refroidir.

Démouler délicatement les panna cotta en les renversant dans une assiette. Garnir de sirop et d’une tranche de citron confit. 

Citrons confits

Rafraîchissant, délicieux et très facile à faire! Très apprécié en cette période de canicule! La prochaine fois je garde la base et je teste avec d'autres saveurs!

Pouvons nous remplacer le sucre blanc par du miel? Quelle serait la quantité?

Peux-t-on remplacer le lait et la crème pour du lait et de la crème sans lactose? Cela va-t-il changer la consistance?

Très bon, léger et onctueux. C'est assez rapide à faire si on ne compte pas le temps de "figeage", après 4 heures au frigo elles se tiennent assez pour les manger dans les ramequins. Je n'avais jamais fait de gélatine avant à part un Jello occasionnel, et je n'ai pas eu de problème. Même chose pour le confit de citron, super délicieux et plutôt facile.

je n'ai pas essayé cette recette encore la crème 35% c'est engraissant peut elle se faire avec de la crème 10% ???

vraiment délicieux mais malheureusement, le démoulage n'a pas été un succès... les citrons confits ont fait fureur!


J'ai préparé cette  recette en suivant exactement les instructions pour le panna cotta...et tout était parfait. En finale, pour simplifier le tout, au lieu de faire des citrons confits...j'ai simplement mis de belles framboises....superbe et délicieux.....

À l aide! j ai écouté la vidéo à propos de la gélatine mais je ne m y retrouve pas. J ai de la gélatine en feuille, 1 paquet de 4 feuilles totalisant 10g. combien de grammes pour 15 ml??? Merci

Panna cotta is one of my favorite desserts, equally delicious as a delicate dish all on its own or as a creamy canvas for seasonal fruits.

Vanilla Bean Panna Cotta Recipe

For the Flavored Base:

heavy cream (about 1 3/4 cups; 395 grams)

whole milk (about 1 cup; 225 grams)

vanilla

sugar (about 1/3 cup; 70 grams)

For the Gelatin:

gelatin

whole milk (about 1/4 cup; 55 grams)

vanilla extract

To Serve:

For the Flavored Base: In a 3-quart stainless steel saucier, combine cream, milk, and vanilla bean pod over medium heat. When it is steaming-hot, remove from heat, cover to prevent evaporation, and steep between 1 and 24 hours, depending on your schedule or preferred intensity of flavor (see note). Meanwhile, rub vanilla seeds into sugar to break up clumps, then combine with salt.

For the Gelatin: Just before proceeding to step 3, combine gelatin powder, milk, and vanilla extract in a small bowl, mixing with a fork until smooth; set aside to bloom for about 10 minutes.

Rewarm dairy until steaming-hot. Remove vanilla pod and use a flexible spatula to scrape out the flavorful goo inside to mix with the dairy. (The pod can be washed, dried, and reused in another recipe.) Off heat, whisk in vanilla/sugar mixture and bloomed gelatin. Transfer to a 4-cup measuring cup with a spout and cool until lukewarm, stirring from time to time to ensure the panna cotta remains homogeneous. 

Once cool, set aside 6 ramekins or small serving glasses and fill each with about 3 1/2 ounces (1 shy cup; 100g) of the panna cotta base. Cover each with plastic and refrigerate until softly set, at least 4 hours, or longer if you'd like a firmer consistency. (The panna cotta's texture will continue to evolve over time; however, after 12 hours of chilling, it will reach its maximum firmness and will not set up any further.) Serve individual panna cottas with fresh or lightly macerated fruit, if desired.

Vanilla Rum Panna Cotta with Salted Caramel

heavy cream, divided

yogurt

vanilla bean

sugar

Dark rum, such as Mount Gay

caramel sauce,

Fleur de sel

In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.

Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve. 

We made this for Valentine Dinner at our local VFW.  I could not find full fat yogurt when I needed it so I had to use low fat.  Also since this was a fund raiser I had to forgo the vanilla beans and just used extra vanilla.  Everyone raved about the dessert.  We made it the night before.  I took one home and the next day it was even thicker and richer.  This definitely deserves five stars.  Thank you Ina,

Fantastic! This is so delicious, and the salt makes it. It was totally worth the money. Also, I’m not a huge fan of rum in general so I skipped the rum with the caramel sauce but the whole dessert was delicious. I can’t wait to make it again!

Exquisitely creamy, not too sweet and that hint of rum is pleasant.  

First bite reminded me of flan: the look, the taste and the texture.  Texture-wise, I prefer a firmer panda cotta so I may add more gelatin next time. It might have been a softer texture because I opted for less cream by subbing for some milk.  Nonetheless, it still tasted great! Three tablespoons of rum was enough to give you just that special hint of rum too. Delicious and easy recipe!

My guests had one word for this dessert- Amazing. Easy to make ahead which I like. 

Salty Caramel Panna Cotta

heavy cream

milk chocolate

milk

Salted peanuts

Caramelized Popcorn, recipe follows

Whipped cream

Milk chocolate shavings

glucose

butter

salt

baking soda

Popcorn

For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta. 

For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool. 

For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours. 

When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings

Make a dry caramel with the glucose and sugar. Heat until it is light caramel in color. Add the butter and mix until melted. Add the salt and baking soda and mix until incorporated. Add the popcorn and toss until evenly coated. Pour on a silicon mat to cool.

Excellent, but time consuming- i never make a dry caramel- i always add a little water, let the sugar dissolve and then let the pot do the rest- less worry about burning- This dessert was very decadent- it's worth the time to make.

Delicious dessert!  I served it at a small dinner party.  The recipe filled about 10 medium ramekins.  One word of caution - be sure to chill the ganache for at least an hour and let the panna cotta cool somewhat before you pour it over the chocolate.  Otherwise the hot panna cotta lifts the chocolate up and they mix.  I chilled the dessert overnight and added whipped cream just before serving.  

What is glucose? I've read that it can be anything from honey to corn syrup. To anyone reading this-What would you use? Also, is powdered gelatin the same as un-flavored jello mix? I'm dying to try this dessert and I want to make it perfect! Also, did anyone not use fleur de sel? I don't wanna order it online because the shipping is ridiculous and let's face it, I'm poor! Lol. Can I just use a regular coarse sea salt? Thanks in advance!

Delicious! We didn’t do any toppings but it was still rich and flavorful and very creamy! 

This is a REALLY good recipe. The recipe is not that difficult, except for making the
caramel (I had never tried this before.  Some tips: when making the caramel, use medium heat instead of medium-high and watch it closely (it's easy to burn. As the caramel was cooling, it started to thicken. Just before I added the hot milk/heavy cream mixture to the gelatin, I added a small bit of the hot milk/cream to the caramel to loosen it up some (seemed to work nicely and made it dissolve in the gelatin well. I used pre made caramel popcorn, it didn't seem to detract at all from the dish. Also, be sure to add the crunchy stuff (i.e. crushed peanuts and caramel popcorn to the top just before eating. If you do that step too far in advance, the popcorn can become mushy. This is definitely a show stopper dessert, this will be my go-to, knock out dessert.  Very well done Beau.

I made this panna cotta for a dinner party, it was delicious! If anyone was wondering whether it works in a dariole mould then turned out, it did! I didn't do the chocolate layer or popcorn, I instead served it with a chocolate soil, brown sugar crumb, salted caramel sauce, bitter chocolate ganache and cacao nib tuile. This panna cotta is delicious and has a beautiful texture, I am 14 and it was easy to make!

What an amazing dessert!   Everything went together perfectly as I had chilled the ganache for an hour or so before pouring the panna cotta over.  I used white wine glasses for the service item - really pretty.  I also refrigerated the finished dessert for 4-5 hours so it set up very nicely.  Just as I was going to serve, I drizzled a dark chocolate ganache on the top and then placed a small scoop of chopped, salted peanuts to one side.   It was a huge hit.  I will be making mini servings of this (2 oz. shot glasses for a rehearsal dinner in a couple of weeks.   **On a personal note, I would have made 12 servings of this rather than the 8 that the recipe indicates.  It was very rich so a smaller portion wouldn't be out of the question.  As an aside, we ate every bite even though we kept saying 'this is so rich'.   :-

Really really really amazing! I would definitely do it with milk chocolate, because I did it with bitter sweet chocolate and it was a little too much for me. Then I did it again with milk chocolate and it was perfect, and definitely needs more than two hours for the gelatin to set, I would do it for at least 5-6 hrs. 

A-mazing! It was sooooo good! Super rich and creamy.It was really easy to make. Just a few tips from my experience. 
1 If you add a bit of water to the sugar when making the caramel you are less likely to burn it and the water all evaporates out so it won't hurt the caramel. 
2When you pour the panna cotta over the ganache, if you pour in out over  spoon it won't dent into the center of the ganache and will help it not mix together and leave a cleaner line. 
3The second time I made this I made it in an 8x8 glass baking dish and it came out great and not as fussy as individual dishes and definitely easier than having to so carefully pour all the little glasses. Worked great this way at a family gathering. 
4 I reserved a bit of the caramel sauce and drizzled that over the top of the peanuts instead of making caramel popcorn. Worked fab. 

This was a huge hit with the dinner party!  Absolutely light....and wonderfully tasty.  We had a rich dinner of salmon wellington....therefore I didn't want anything too heavy...this was perfect!!!  Thank You for a wonderful recipe....this is a keeper!

https://www.foodnetwork.com/videos/salty-caramel-panna-cotta-0187484

Beau Macmillan's Salty Caramel Panna Cotta knocks it out of the love park.

Creamy panna cotta is served with a bright raspberry gelee on top. It's a beautiful and delicious make-ahead dessert!

Panna Cotta with Raspberry Gelee

tsp vanilla extract

tsp salt

remainder of above gelatin envelope ((about 3/4 tsp))

water

raspberries ((6 oz))

lemon juice

In a small saucepan off the heat, combine 1.5 tsp of the gelatin with the milk, and let stand for 5 minutes. This process is called blooming, and lets the gelatin absorb liquid and dissolve evenly later on.

Set the pan over medium heat, and stir frequently for 5 minutes, until the gelatin dissolves, making sure you don’t boil the milk. Turn the heat down to medium low, if necessary.

Add the heavy cream, sugar, vanilla, and salt, and stir for another 5 minutes until the sugar dissolves. Remove the mixture from the heat.

Evenly pour the mixture into 4 glasses or ramekins of your choice (4-ounce ramekins are a good size), and let cool at room temperature for 15 minutes. Then chill in the fridge for 6 hours to set.

To make the raspberry gelee, in a small saucepan, combine the remaining gelatin with the water, and let stand for 5 minutes.

Add the raspberries, sugar, and lemon juice, then simmer for 5 minutes until the sugar is dissolved. Use a fine meshed sieve to strain out the raspberry seeds.

Let the gelee cool to room temperature before pouring evenly over the chilled panna cotta (if the liquid is hot, you’ll melt the panna cotta very easily).

Refrigerate for another hour to set the gelee. If desired, serve with fresh berries, and enjoy!

Voici une tarte avec une crème à l'orange ... autant dire que c'est un vrai régal car marié à la ganache au chocolat noir bien tendre, le mélange des saveurs est absolument divin !

Tarte crémeuse à l'orange et au chocolat

pâte sablée ou brisée cuite à blanc et refroidie

g de sucre semoule

sachet de sucre vanillé

cuillères à soupe de fécule de maïs Maïzena

oeuf

verres de jus d'orange pur

Une bonne noix de beurre doux en cubes

150 g de crème liquide

g de chocolat noir " dessert "

cuillère à soupe de jus d'orange pur

Dans une casserole, verser les sucres avec la fécule, l'oeuf et le jus d'orange. Porter sur le feu doux sans cesser de remuer au fouet jusqu'à épaississement de la crème.

Quand la crème à l'orange a épaissi, retirer du feu puis ajouter la bonne noix de beurre doux en cubes et fouetter jusqu'à incorporation du beurre dans la crème.

Verser cette crème à l'orange sur le fond de tarte cuit puis enfourner pour une petite dizaine de minutes ( à 180°C ).

Retirer du four et laisser refroidir. Pendant ce temps, préparer la ganache au chocolat en faisant bouillir la crème. Une fois cette derniere bouillie, retirer du feu et ajouter le chocolat en petits morceaux. Laisser reposer une minute puis mélanger à l'aide d'une spatule.

Ajouter la cuillerée de jus d'orange et remuer. La ganache devra être parfaitement lisse et brillante.

Verser cette ganache sur la tarte. Lisser au besoin pour bien répartir la ganache uniformément sur la tarte.

A ce stade de la recette, on peut décorer la tarte de lamelles d'orange confite si on le souhaite ..Entreposer la tarte au réfrigérateur quelques heures avant dégustation. Déguster bien fraîche en prenant soin tout de même de la sortir du réfrigérateur 15/20 minutes avant dégustation afin que les saveurs soient parfaitement exaltées.

One of the most unanimously popular Italian desserts is panna cotta; a decadent, creamy pudding often served with a fresh fruit compote. In spite of its world-renowned status, panna cotta is not mentioned in any Italian cookbooks before the 1960s, though many believe that the dish was derived from a traditional Piedmontese dessert. Literally translating to ‘cooked cream’, panna cotta is a flavoured cream set with gelatine, which gives this dolce its characteristic wobble. Why not wow your dinner party guests with our easy panna cotta recipe?

Our Decadent Panna Cotta Recipe

gelatine sheet

double cream

vanilla pod

Soak the gelatine sheet in a bowl of cold water for 5-10 minutes.

Mix the cream, milk, sugar and vanilla seeds together in a saucepan and bring to a gentle simmer. Then, remove from the heat. 

Take the gelatine sheet out of the water, squeezing out any excess liquid. Add the gelatine to the pan with the rest of the ingredients, stirring until it dissolves entirely. 

Divide the mixture evenly between two moulds or ramekin dishes and place them in the fridge for about two hours to set.

Remove from the fridge and either serve in the moulds if you’ve used nice jars or turn each ramekin upside-down onto a plate, they should slide easily out of their moulds. If the panna cotta are stuck, loosen them by dipping the moulds in warm water. 

Serve your panna cotta with fresh fruit compote and some fresh berries. Buon appetito!

A rich and creamy, easy to make, classic Italian dessert! It has a melt-in-your-mouth texture and it&#39;s deliciously refreshing. I highly recommend serving with a flavorful fruit sauce, such as the recipe listed in the notes.

Panna Cotta

Tbsp water

tsp (12 g) gelatin

(710 ml) heavy cream

(235 ml) whole milk

(100 g) granulated sugar

Pour water into a bowl, add gelatin all at once and mix right away. Let rest at least 5 minutes.

Fill a very large bowl with a few cups of ice and enough cold water to come about halfway up the bowl.

Meanwhile in a large saucepan bring heavy cream, milk, sugar and salt to a simmer stirring frequently to dissolve sugar. Remove from heat once it simmers.

Immediately following, heat gelatin mixture in the microwave on high power for 10 - 15 seconds to melt mixture to liquid form and then right away pour into cream mixture and whisk for 30 seconds.

Set saucepan over ice bath in large bowl, and stir with a spoon until it&#39;s cool to the touch. Stir in vanilla.

Divide mixture among 8 (6 oz.) ramekins (or use wine glasses/dessert cups), adding slightly over 1/2 cup to each.

Cover with plastic wrap and refrigerate until set, at least 4 hours.

You can serve right from the cups or to unmold run a thin sharp knife around the inside edge of the ramekin then dip the ramekin in very hot water for about 5 - 10 seconds (be sure not to let water flow over top!).

Then using fingertip gently pull the panna cotta from the inner edges to help peel it away from the sides, then invert onto dessert plate and tap to help unmold.

Top with a berry sauce if desired (recipe in notes, not included in nutrition estimate as this is optional).

Panna Cotta one of the most delicious Classic Italian Dessert Recipes. A delicate &amp; creamy chilled vanilla treat. Serve it with an easy berry sauce.

Creamy Vanilla Panna Cotta Recipe

gelatine

milk (I used 2 %)

cream whole/whipping

sugar ((80 grams))

berries

corn starch

In a medium pot add the cream and sugar, heat on medium / low heat just until the cream starts to boil, immediately remove the pot from the heat. 

In a small pot add the 2 tablespoons of milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved (1-2 minutes), do not boil,  then immediately remove from heat.

Add the gelatine mixture and the vanilla to the cream mixture, combine well with a whisk. Pour into 4 molds or glasses, let the mixture cool then refrigerate for at least 5 hours or over night or until the panna cotta is firm. 

If using molds then dip the mold into boiling water for about 3-4 seconds, gently slide the tip of a knife around the edge of mold and invert onto a plate. Top with the berry topping and serve. If using a glass then add the berry topping to the top of the panna cotta. Enjoy!

FOR THE PANNA COTTA

In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours.

FOR THE BERRY TOPPING

Try making this classic Italian dessert with delicate vanilla and a fresh strawberry topping. The perfect light sweet for a chilled summer gathering

Vanilla panna cotta

½ sheets gelatine

caster sugar

vanilla pod, split lengthways

strawberries,

strawberry compote, to serve

Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.

Pour the milk and cream into a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.

To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

This Italian Panna cotta recipe will help you make the best creamy silky smooth vanilla panna cotta in a simple and easy method.We can make this easy pannacotta with only a few basic ingredients and using a single sauce pan.

Panna cotta Recipe

480 ml Heavy cream (2 cups)

240 ml Milk (1 cup)

67 g Sugar (1/3 cup)

1 and 1/2 tsp Vanilla Extract or Vanilla sugar

g Gelatin (1 tbsp

strawberry

Sugar (1/4 cup)

Water

In to a very small bowl sprinkle gelatin over milk and let stand about 1 minute to soften.In a large saucepan bring cream, milk, and sugar just to a boil over moderately high heat, stirring. Pour in some of the hot cream from the sauce pan into the bowl of gelatin .Stir and dissolve the gelatin and pour it back into the big sauce pan.Stir in gelatin and immediately whisk until smooth and dissolved.Remove pan from heat.If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.I added vanilla extract just after taking the pan out of the heat.So that the aroma of vanilla will get locked in the cream. Divide cream mixture among four to five ramekins or panna cotta moulds and cool to room temperature. Or we can pour it in some fancy dessert glasses so that we don’ need to demould the panna cotta and so it will be faster and easier while serving.Chill ramekins, covered, at least 4 hours or overnight.

How to make Panna cotta

Panna cotta Recipe / How to make Panna cotta /Panna cotta :Complete written Recipe : https://merryboosters.com/italian-panna-cotta-recipe/

This Italian Panna cotta recipe will help you make the best creamy silky smooth vanilla panna cotta in a simple and easy method.

Panna cotta,is an Italian dessert which is easy to make and can be prepared in advance. It looks and tastes wonderful and is usually topped with tart and sweet fruits such as raspberries, strawberries, or sweet cherries.

Why Italian Panna cotta is one of the most loved delicate desserts of all time
Panna cotta is easy to make.
Its silky smooth and delicious and we can Italian panna cotta ahead of time.
We can add any of our favorite flavor make them vanilla panna cotta ,chocolate pannacotta or strawberry pannacotta etc.

How to make Panna cotta

In to a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften.

In a large saucepan bring cream, milk, and sugar just to a boil over moderately high heat, stirring.

Pour in some of the hot cream from the sauce pan into the bowl of gelatin .

Stir and dissolve the gelatin and pour it back into the big sauce pan.

Stir in gelatin and immediately whisk until smooth and dissolved.

Remove pan from heat.

If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.

I added vanilla extract just after taking the pan out of the heat.So that the aroma of vanilla will get locked in the cream.

Divide cream mixture among four to five ramekins or panna cotta moulds and cool to room temperature.

Or we can pour it in some fancy dessert glasses so that we don’ need to demold the pannacotta and so it will be faster and easier while serving.

Chill ramekins, covered, at least 4 hours or overnight.

Hope you liked this classic panna cotta recipe.Hope you will make this at home and enjoy!


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Silky smooth Panna cotta Recipe | How to make Panna cotta | Panna cotta | Easy Panna cotta recipe |

This knock-out dessert featured on the cover of our October 2016 Produce Awards issue. Made with thick Greek-style yoghurt, this panna cotta is decadent and comforting and has the added bonus of being flavoured with rhubarb and thyme.

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