panna cotta dessert

This simple Yogurt Panna Cotta is the perfect smooth, creamy dessert. The cool tang of yogurt pairs perfectly with fresh berries.

Yogurt Panna Cotta With Mascerated Berries

nonstick spray

1% fat milk

gelatin

tbsp sugar (divided)

Stonyfield plain 0% Greek yogurt

vanilla extract

berries (blackberries, raspberries and sliced strawberries)

mint leaves (for garnish)

Yogurt Panna Cotta with Mascerated Berries

Spray 8 (4-ounce) ramekins with nonstick spray.

Pour 3 tablespoons of milk into small bowl and sprinkle the gelatin over top; let it stand 10 minutes.

Meanwhile, heat remaining 1 1/4 cup milk and 5 tablespoons sugar in small saucepan over medium heat. Add the gelatin mixture and stir until sugar and gelatin are completely dissolved (do not boil).

Remove from heat and let cool slightly. Whisk in yogurt and vanilla until smooth.

Divide mixture, about 1/3 cup each equally among prepared ramekins, cover with plastic wrap, and chill until firm, at least 6 hours or overnight.

About 30 minutes before serving, combine berries with the remaining 1 tablespoon of sugar in a medium bowl; stir occasionally with rubber spatula until juicy, at least 10 minutes.

Unmold each panna cotta onto small plate; top each with 1/2 cup berries.

Garnish with fresh mint leaves if desired.

Vanilla Bean Panna Cotta – Vanilla beans, strawberries and cream make this easy, light and luscious dessert worthy of a standing O! Perfect for the Holidays if you need a dessert to impress!

Vanilla Bean Panna Cotta with Strawberries

fat free milk

vanilla bean (split open)

gelatin (Knox)

half and half cream

tbsp sugar

salt

strawberries

tsp sugar

Place the fat free milk in a medium heavy saucepan with the seeds from the vanilla bean.

Sprinkle the gelatin over the milk and let it stand for 10 minutes to soften the gelatin grains.

In the meantime, prepare an ice bath in a large plastic bowl.

After 10 minutes have passed, heat the saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 3 minutes.

Add the half &amp; half cream, 5 tbsp sugar and salt.

Whisk well and and leave until the mixture is hot, but do not let it come to a boil, about 4 to 5 minutes.

Remove from the heat, then transfer the liquid into a clean, metal medium-sized bowl.

Place the bowl in the ice bath to cool for about 10 minutes, stirring occasionally until the mixture begins to thicken.

Divide the mixture evenly, about 1/2 cup each between 6 small dessert bowls or glass parfait glasses, then cover each with plastic wrap and refrigerate until firm, about 4 to 6 hours or overnight.

1 hour before serving, combine sugar and halved strawberries in a medium bowl, tossing to coat.

Cover and chill, tossing strawberries occasionally.

Drain strawberries before serving.

When ready to eat, spoon the fresh strawberries over the panna cotta and serve.

I’ve always had a soft spot for retro-style layered desserts – jellies, trifles, panna cottas, you name it. So, this Christmas, I wanted to create a dessert that captured the essence of the espresso martini in a playful, layered panna cotta form.
A grown-up twist on a classic Italian dessert, these layered panna cottas take inspiration from the espresso martini, blending silky vanilla cream with boozy coffee jelly. They’re striking to look at, easy to make ahead of time and guaranteed to impress at dinner parties (and at Christmas lunch!). These espresso martini panna cottas are also perfect as mini desserts for parties and gatherings, making them an elegant and convenient choice for entertaining.

These little espresso martini panna cottas are a true Christmas miracle, with a retro twist
This dessert is the perfect balance of creamy, bitter and sweet – all the flavours of an espresso martini in spoonable form. The contrasting layers not only look stunning but deliver that satisfying textural play between smooth panna cotta and slightly firmer coffee jelly as well as that satisfying wobble moment that feels equal parts nostalgic and luxe. 
Each spoonful is pure creamy goodness, making these panna cottas irresistibly indulgent. Light, elegant and a dream for entertaining, they can also be made completely ahead of time.
If you’re looking to do something a little different this Christmas, why not go full retro with your dessert table? Combine these panna cottas with these truffles, this trifle, and this slice, and your guests will feel like they’ve been transported straight back to the ’70s.

We’ve achieved the perfect panna cotta wobble
While creating this recipe, I became slightly fixated on achieving the perfect panna cotta wobble. There was an over-set version and an under-set version before I finally found that magic sweet spot. So, you can rest assured that this recipe is going to deliver!
 💡Top tip: Practise patience
Most of the prep time is spent waiting for each layer to set before adding the next, so patience is key! Chill each layer until it’s just set, but not firm, so that the next one bonds without separating. If your panna cotta or jelly mixtures start to set during the layering process, gently reheat the mixtures over a low heat until pourable again. After the final layer, your panna cottas will need at least another 4 hours to set. 
Key ingredients in these little panna cotta delights

Milk and thickened cream: these form the silky base of the panna cottas, creating that luscious, melt-in-your-mouth texture.
Vanilla: this is for flavouring your milk and cream mixture. It pairs perfectly with the bitterness of the coffee. For a more aromatic and authentic vanilla panna cotta, use a vanilla pod or vanilla beans – split one pod and scrape out the seeds to infuse the milk mixture.
Gelatine powder: this is the secret to perfect texture – just firm enough to hold the panna cottas shape but still soft and wobbly.
Caster sugar: this adds sweetness without weighing down the texture, ensuring a smooth, delicate flavour. Make sure you heat the milk mixture gently until the sugar dissolves completely.
Espresso: use a good-quality, freshly brewed espresso. It gives the jelly its deep, coffee flavour.
Kahlúa and vodka: this is the classic espresso martini combo. For an alcohol-free version, replace with equal parts freshly brewed espresso.
Coffee beans: these are the final flourish that adds an elegant touch. Plus, having three beans on top of each panna cotta signifies health, wealth and happiness.

Stunning as they are, you can also serve the panna cottas topped with a dollop of whipped cream before adding your coffee beans. You could also add some shaved chocolate or a dusting of cocoa powder, if you like. For a twist, try swapping Kahlúa for Baileys or Frangelico, or flavour the panna cotta layers with chocolate or caramel for a mocha vibe.
Recipe, introduction and notes by Senior Food Editor Elisa Pietrantonio.


Little espresso martini panna cottas recipe

milk

thickened cream

17.40 gm vanilla extract

12.00 gm gelatine powder

(1/4 cup) caster sugar

coffee

(1 1/4 cups) espresso coffee

(1/3 cup) Kahlúa

vodka

Step 1

Lightly grease six 140ml jelly moulds with cooking oil spray. Wipe with a paper towel to ensure moulds are well coated but there are no puddles of spray. Place the moulds on a small tray.

Step 2

Place milk, cream and vanilla in a small saucepan. Sprinkle with gelatine and stir to combine. Set aside for 2 minutes to soften. Cook over medium-low heat, stirring constantly, for 1-2 minutes or until the gelatine dissolves and the mixture is warm. Add sugar and stir until the sugar dissolves. Remove the pan from the heat. Spoon 1 tbsp mixture into each prepared jelly mould. Place moulds in the fridge for 20 minutes or until the mixture is just set but not firm.

Step 3

Meanwhile, to make the coffee jelly, place coffee in a small saucepan. Sprinkle with gelatine and stir to combine. Set aside for 2 minutes to soften. Cook over medium-low heat, stirring constantly, for 1-2 minutes or until the gelatine dissolves and the mixture is warm. Add sugar and stir until the sugar dissolves. Remove the pan from the heat. Stir in the Kahlúa and vodka. Cool for 10 minutes.

Step 4

Spoon 1 tbsp coffee jelly mixture into each mould. Return moulds to the fridge for 20 minutes or until just set but not firm.

Step 5

Repeat layering, alternating the remaining milk and coffee jelly mixtures, and returning to the fridge for 10-15 minutes after each layer or until just set. Once the final layer has been poured into the moulds, place in the fridge for 4 hours or overnight to set.

Step 6

To serve, gently loosen each panna cotta from their mould by gently pulling it away from the edges. Carefully turn onto serving plates. Top each with 3 coffee beans to decorate. Serve.

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