I’ve been sharing the healthyish food blogging space with members of The Recipe Redux for two years. Each month we receive a theme so we’re all in the kitchen with a similar focus. As I celebrate two years (my first Recipe Redux post is one of the most popular on my blog, Strawberry Basil Tarts), the Recipe Redux is celebrating six. So our theme is all about a party! What would we serve for small bite desserts.
Panna Cotta is a blue ribbon winner!
Cooked cream may sound as exciting as rice pudding, but when you’re served Panna Cotta in Italy, it’s unlikely you’ll think meh.
Panna Cotta translates to cooked cream in Italian. A traditional recipe uses cream, half and half, and sugar, but a LiveBest recipe isn’t typical. 😉
Yogurt fills in for cream to lower the fat and boost the calcium. Buttermilk and lemon zest add tangy flavor. Moreover, yogurt and buttermilk also support healthy gut bacteria. I use this Microplane zester to capture the yellow lemon zest with all the flavorful oil. I also use the zester for limes, oranges, chocolate, nutmeg, and garlic. Unflavored gelatin provides the structure to this dessert. You’ll find it in the baking aisle of the grocery store, near other gelatin products.
This is a go-to recipe for entertaining because it can be made ahead — up to three days ahead. Fact is, it must be made ahead to allow time to set. This silky, cool, eggless custard-like dessert, typically served molded or in wine glasses, is as refreshing on a summer night as it is comforting in winter.
Honey Lemon Panna Cotta
- Is a delicious, easy recipe. Promise.
- Doesn’t require three shopping stops because it is made with ingredients found in typical grocery store, though it does use unflavored gelatin or gelatine.
- Is economical so you can serve an eye-popping dessert without jaw-dropping costs.
- Can be made ahead, up to 3 days which is great time management when entertaining
- Is versatile for serving. Use a pie plate if you want to serve a wedge, use espresso cups or these too-cute Weck jars if you want individual servings, or create a mold and then slide them onto the plate (a light spray with Pam or your favorite cooking spray helps them slide out of the mold. Just run a sharp knife along the edge to help release the firm Panna Cotta.)
- Is an ideal way to serve fresh, seasonal fruit such as raspberries, chopped peaches, rhubarb compote, sliced strawberries.
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Honey Lemon Panna Cotta
Cool and creamy, this no-bake dessert is ideal for summer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8
- 2 packets unflavored gelatin
- 2 cups milk
- 1 cup buttermilk
- 1 cup plain yogurt
- 1/3 cup mild honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- Pour milk and buttermilk in a small saucepan. Sprinkle gelatin over the milk. Let sit for 1 to 2 minutes to soften.
- Turn stove heat to low, heat milk and gelatin, stirring constantly to melt gelatin, about 6-8 minutes. Remove from heat.
- In a large bowl, combine yogurt, honey, lemon juice, vanilla and lemon zest. Pour in warm milk; stir to combine and remove lumps. To make it smooth and silky, you can blend with immersion blender or in blender.
- Pour Panna Cotta into serving vessel – a large bowl, pie plate, or individual cups. Refrigerate until firm or overnight. The size of the container will impact this but it could be at least 4 hours.
- Top with fruit such as blueberries, chopped strawberries, or cooked rhubarb
Panna Cotta may be made 3 days ahead.
I used milk and buttermilk in this recipe. You can use 2 cups milk if that’s what you have on hand.
Find unflavored gelatin in the baking aisle at your grocery store.
Each packet of gelatin will set 2 cups liquid.
- Serving Size: 1/2 cup
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