I discovered my weakness for Honey Panna Cotta on a trip to Verona, Italy and have been dreaming of it ever since. Fresh blackberries make a perfect pairing!
There is something so creamy and decadent, but still clean-tasting about Panna Cotta. And although it tastes (and looks) complicated, it’s as simple as making… jell-o. Seriously.
What is Panna Cotta
Panna Cotta is a rich, cream-based pudding, thickened with gelatin, that originates from Italy. Its name translates to “cooked cream” in Italian, but there’s not much cooking involved. The cream (and milk) are heated only enough to fully dissolve the sugar.
There are many different Panna Cotta recipes out there that utilize varying amounts of cream, milk, gelatin, and sugar.
But in late summer, when blackberries are ripe and abundant, this easy version with honey and Greek yogurt wins for its simplicity, balance of sweet, clean, and tangy.
Ingredients
- 1/2 cup milk (2% or whole- have not tried it with skim)
- 1 packet Knox plain gelatine
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1/2 cup Greek nonfat yogurt (yes, you can use yogurt with fat, too)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
For topping the Panna Cotta
- Fresh, ripe blackberries (halved or crushed, if desired)
- Roasted almonds (give them a whack with a heavy bottomed pan to crush them)
- honey for drizzling
How to Make Blackberry Honey Panna Cotta
- Pour the 1/2 cup cold milk into a medium saucepan.
- Sprinkle the gelatin over the top and allow it to sit for about 5 minutes to rehydrate or “bloom.” It may look like wrinkled skin on top of the milk but will dissolve.
- After 5 minutes, turn on the burner to medium heat and stir the gelatin until it dissolves but do not allow it to boil.
- After the gelatin dissolves, add all the other ingredients (the whipping cream, sugar, honey, vanilla, salt, and yogurt) to the saucepan over medium heat.
- Stir until the sugar is all dissolved and the mixture just begins to steam, but do not allow it to boil. It may take about 5 minutes.
- Remove from the heat and for ease, pour into a glass measuring cup with a spout. This will help you pour into the ramekins.
- Pour into the desired ramekins or jars. *If you want to turn the Panna Cotta out onto a plate to serve, first grease each ramekin with a bit of olive oil or cooking spray. I often like to use the ramekins for serving.
- Cover tightly with plastic wrap (or a lid) and chill in the refrigerator for at least 3 hours.
Top each ramekin with fresh blackberries, a drizzle of honey, and crushed almonds. If you want a little blackberry juice to drip down the edge of the panna cotta, crush the berries and drizzle them with honey before topping.
Variations
This Honey Panna Cotta can truly stand on its own. It’s delightful plain (my daughter’s favorite way to enjoy it). But there are so many flavor combinations that also taste amazing with it. These are a few of my favorites:
- Top with fresh sliced peaches, honey, and fresh basil.
- Top with dried cherries, crushed almonds, honey and olive oil. Seriously amazing.
- Top with lemon zest, honey, and crushed pistachios.
