You know when you really crave something?
Well, my friend, a few days ago I was really craving panna cotta, but I also wanted to create something slightly different.
Without further ado, let's see what's special about this lighter recipe for panna cotta with lots of vanilla!
About this delicious and lighter recipe for panna cotta with loooots of vanilla
Listen, I am not going to be "boring" with an explanation of what panna cotta is. You already know it's an Italian traditional dessert (we call it "dolce al cucchiaio" = those desserts you eat with a spoon. Now you know 3 more Italian words;)).
What I think most people love is how easy this is to make (literally, heat + let set), and how delicate the vanilla flavor is.
Like I said before, the other day I was really craving it, and thought "Why not challenging myself to make a lighter version?", so this is how a lighter recipe for panna cotta was born.
The inspiration comes from this panna cotta with yogurt by Food&Wine but the amount of ingredients (and type) are completely different.
Mine indeed is a combination of heavy cream, whole milk and Greek yogurt (200 g - 150 g - 150 g).
The consistency is just perfect (work with room temperature yogurt to prevent curdling!), the flavor is amazing (you should see my boyfriend's face when he ate one).
What else can I say? It's as good as the original one, which is made with 100% heavy cream (or 50% milk and 50% cream).
How to make it
Like I said before this creamy dessert is EXTREMELY simple. I know it sounds fancy and all, but trust me, there are just 2 steps, a few simple ingredients and everyone can make this. It's perfect for special occasions!
Heat + incorporate
Very first step is to take yogurt out of the fridge, it has to be at room temperature for best results.
After that, take a small bowl, add cold water then soak the gelatin sheets until they're softened (about 15 minutes).
In a medium saucepan, heat heavy cream, whole milk, maple syrup and pure vanilla extract at medium- low heat. DO NOT simmer or boil. As soon as it starts simmering, remove from heat.
Add softened gelatin sheets and let them melt.
In a separate bowl, mix greek yogurt until it's a bit softer, then gradually add the hot cream mixture and incorporate.
(It shouldn't curdle, I've tested it and it worked.)
Very carefully pour the panna cotta mixture into silicon molds or ramekins (ideally divide mixture into 6-7 little ramekins).
All this won't take more than 10 minutes.
Let cool + set
Let cool at room temperature, then cover with plastic wrap and place into the fridge to set for at least 5 hours or overnight.
If panna cotta is "stuck" in the molds/ramekin, place it into bowl of warm water for a few seconds (just the bottom, of course, we don't want water in the panna cotta!).
At this point you can serve this vanilla panna cotta with your favorite toppings: roasted strawberries are an excellent idea (fresh strawberries too), passion fruit is SO freaking delicious (and it balances the flavor wonderfully), mango, dark or white chocolate, berries, or other seasonal fruits.
If you top it with sugar and then use a blow torch to caramelize it, can we call it creme brûlée? eheh Anyway, it's a delicious dessert.
Can I use powdered gelatin?
You absolutely can. Because gelatin could vary "strenght" in different countries (and I live in Italy so it may be different here), I highly recommend that you follow the instructions on the box.
I've read that usually "1 tablespoon of powdered gelatin equals 4 gelatin sheets".
But, again, check the box.
How can I store it?
It can last approx. 3-4 days into the fridge (store into an airtight container).
It didn't last long here:)
This is perfect for dinner parties, for you and your partner at Valentine's Day or actually whenever you crave simple desserts like this!
Best recipe for panna cotta that will become your favorite dessert!
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Lighter recipe for panna cotta with vanilla
- 2 sheets (5 grams each) Gelatina - total 10 g
- 1 cup Heavy cream - 200 g
- ⅔ cup Whole milk - 150 g
- 3 tablespoons Vanilla extract
- 3 tablespoons Maple syrup
- 5.3 oz Greek Yogurt - 150 g
- Passion fruit, strawberries or other
- For best results, bring yogurt at room temperature.
- Into a small bowl, add cold water then soak the gelatin sheets until they're softened.
- In a medium saucepan, heat heavy cream, milk, maple syrup and pure vanilla extract at medium-low heat. DO NOT simmer or boil.
- When it starts simmering, remove from heat, then add softened gelatin sheets and let them melt.
- In a separate medium large bowl, mix greek yogurt until it's a bit softer, then gradually add the cream mixture and incorporate.Note: it shouldn't curdle, I've tested it and it worked.
- Lastly, pour the panna cotta mixture into silicon molds or ramekins (ideally divide mixture into 6-7 little ramekins).
- Let cool down at room temperature then let chill into the fridge for about 5 hours or overnight.
- Serve with fruit, chocolate or your favorite topping.
Don’t forget to pin and share this easy and delicious recipe!
In love with this lighter panna cotta recipe? You MUST try my moist banana bread recipe (vegan!)
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