Total Time
25mins
Prep 20 mins
Cook 5 mins

This lighter version of a delicacy served at my favorite restaurant is the perfect ending to a rich meal.

Ingredients Nutrition

Directions

  1. Sprinkle the gelatin over the 4 Tbsp milk and let sit for 15 minutes to soften.
  2. In a saucepan, stir the milk, half and half, sugar, and vanilla bean over medium heat until it just starts to boil. Remove from heat.
  3. In a large bowl, whisk together the mascarpone and the yogurt/sour cream
  4. until smooth.
  5. Stir the gelatin into the heated milk mixture and stir well for at least 2 minutes or until bits of gelatin are no longer visible.
  6. Pour the mixture through a strained into the mascarpone mixture to remove any bits of hard gelatin.
  7. Grease 6-8 custard cups and pour the panna cotta into each mold. Chill overnight. Serve inverted onto a plate with a fruit or chocolate garnish.

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