Tangy, sweet, and super-easy to make, this dessert comes together quickly and needs little time in the fridge to set up. While there’s no panna (Italian for “cream”) here, the yogurt is creamy and luscious.
- 1 cup of goat milk
- 1 envelope (1/4 ounce) of unflavored gelatin
- 1/2 cup of sugar
- 1/2 teaspoon of grated lemon zest
- 1/2 teaspoon of grated lime zest
- 1/2 teaspoon of orange zest
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 2 cups of goat milk yogurt
- 3/4 teaspoon of pure vanilla extract
- 2 tablespoons of seedless raspberry jam or red currant jelly
- 18 strawberries, thinly sliced
- Cook Time: 10m
- Place 1/2 cup of the goat milk in a small bowl.
- Sprinkle the gelatin over the top of the milk and set aside for 5 minutes to soften and swell.
- In a small saucepan, bring the remaining 1/2 cup of goat milk, the sugar, citrus zests, cinnamon, and salt to a simmer.
- Stir in the gelatin mixture and stir just until dissolved. Remove from the heat, transfer to a bowl, and let stand for 5 minutes.
- Whisk in the yogurt and vanilla until smooth. Pour the mixture into six 8-ounce dessert cups. Chill for at least 2 hours or until set.
- In a medium bowl, whisk the jam with 2 teaspoons of water until smooth. Add the berries and toss to coat.
- To serve, spoon the berries on top.
- Swap in whole cow milk and regular whole-milk yogurt.
- Omit the strawberries and the jam. Thinly slice 3 stalks of rhubarb and toss them with 1/4 cup of sugar. Let macerate for 30 minutes; then spoon the fruit and its juices on the panda cottas.
This recipe can be found in the Spring chapter of our Beekman 1802 Heirloom Cookbook.