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
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Ingredients
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350 milliliters
full cream
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150 milliliters
full cream milk
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1 piece
vanilla pod
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1 tablespoon
powdered gelatine
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2 tablespoons
cold water
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1 piece
lemon zest
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100 grams
plain yoghurt
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75 grams
honey
Directions
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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.
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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.
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