Panna Cotta

My panna cotta recipe for making either a sheep milk yogurt panna cotta with berries or a coconut milk panna cotta with mango. It’s like eating little bites of delicious clouds!

Coconut Panna Cotta with Mango

Ingredients
1 can of coconut milk
1 1/2 cups heavy cream
1/2 cup of sugar
2 envelopes of unflavored gelatin (2 tbsp)

for the topping
1 cup of coconut flakes, dehydrated
1 mango, peeled and chopped
1 tablespoon sugar

Preparation
In a bowl with a 1/2 cup of cream, dissolve the gelatin. Let stand a few minutes. In a saucepan over medium heat, combine the coconut milk, the heavy cream, and sugar. Stir together, heat and bring to simmer. Remove from heat and stir in the gelatin mixture. Pour over the gelatin mold and refrigerate for about 4 hours or better yet, overnight.

For much easier removal, I like to use silicone molds. Rub them with vegetable oil and, because it may leave a film on the surface, rinse briefly with cold water before using.

Topping
In a saucepan over medium heat, combine the mango and sugar with three tablespoon of water. Cover with a lid and let it cook at low heat until the mangos are soft. In a food processor add the mangos and process until it is soft puree. Pour sauce over the coconut panna cotta. Top with shaved coconut.

Sheep’s Milk Yogurt Panna Cotta with Berries

Ingredients
1 1/2 cups (16 oz) yogurt sheep milk
1 1/2 cups heavy cream
1/2 cup of sugar
2 envelopes of gelatin (2 tbsp)
6 cardamom pods, crushed
1/2 vanilla bean, about 2 inches

for the topping
2 cups of fresh mix berries: strawberries, raspberries, blueberries (1 cup for the sauce, 1 cup for garnish)
2 tablespoons sugar

Preparation
In a bowl with a 1/2 of the cold cream dissolve the gelatin. Let stand few minutes. In a saucepan over a medium heat, combine the yogurt, the cream, the sugar, the cardamon, and the vanilla (slit the vanilla bean and with a knife scrap the seeds).

Stir together. Heat and bring to simmer, remove from heat and stir the gelatin mixture to combine. Pour over the gelatin molds and refrigerate for about 4 hours or overnight.

Same as in the previous one, for much easier removal, I like to use silicone molds. Rub them with vegetable oil and, because it may leave a film on the surface, rinse briefly with cold water before using.

Topping
In a saucepan over a medium heat, combine 1 cup berries and sugar with 2 tablespoon of water. Cover with a lid and let it cook at low heat until berries are soft. In a food processor, add the berries and process until it is a soft sauce. Strain through a sieve. Serve sauce over the yogurt panna cotta. Top with some fresh berries.