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Author Notes: If I have to describe pannacotta in one sentence, I will say that it is one of the most simply divine Italian desserts and much appreciated around the world. —Jasmina Gajic
- 350 milliliters full cream
- 150 milliliters full cream milk
- 1 piece vanilla pod
- 1 tablespoon powdered gelatine
- 2 tablespoons cold water
- 1 piece lemon zest
- 100 grams plain yoghurt
- 75 grams honey
- Dissolve the gelatine in water and leave for 5 minutes to thicken. Place cream, milk and scraped vanilla pod into a pot and simmer on a low heat until it boils. Remove from the heat and add dissolved gelatine. Stir until all melts equally.
- Add yoghurt and honey and stir one more time. Pour the mixture into 4 ramekins or a mould of your choice and leave overnight in the fridge. Take pannacotta from the fridge 30 minutes prior to serving. Serve with your choice of fresh fruit or preserve.
- This recipe was entered in the contest for Your Best No-Bake Desserts
More Great Recipes: Desserts