The Perfect Panna Cotta

I'm a dessert kind of girl who usually opts for sweets over savory. But I realized that I've never really shared anything about food on the blog, apart from a few snippets of the dishes I'm loving each month. Well, while I was in South Africa, the hubs fell in love with a delicious panna cotta dish. This Italian custard was served to us at our hotel in Cape Town, and the cook generously gave us the recipe! Scroll down and enjoy this perfect panna cotta--no baking necessary. FYI--the measurements might be a bit off since they were converted from the metric system.

PERFECT PANNA COTTA // Makes 6

250 ml heavy whipping cream
1 1/2 tsp vanilla extract
4 g Knox gelatine
150 g condensed milk
150 g Chobani Greek yogurt
Pam canola oil cooking spray
Garnish: granny smith apple, peach, cinnamon, nutmeg

Mix vanilla extract and heavy whipping cream to a boil in small pot. At the same time, mix the gelatine with a 1/4 cup ice water. Once cream comes to a boil, remove from stove and stir in the now slightly thickened gelatine into the pot. Add the yogurt and condensed milk. Stir until mixture is evenly distributed.

Grease baking mold with canola oil cooking spray. Pour the mixture into each mold. Set in the fridge for as little as 4 hours or as long as overnight. Setting time varies, but we let it stay overnight and completed it the next morning.

While panna cotta hardens in fridge, finely chop apple and peach. Garnish the outer rim of the dish for both taste and look. Lightly sprinkle the top of the panna cotta with peach, cinnamon and nutmeg. We decided to do the same in shooter form as well with our Rag & Bone shot glasses. Enjoy this decadent dessert in either manner!

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