I’m revisiting panna cotta for the Fall season with this festive nutmeg & yogurt panna cotta with cranberry coulis. I love panna cotta because it is so light. It’s easy to make too. It requires only a few minutes to prepare and the yogurt in this dish is barely heated, keeping its probiotic benefits. I’ve been buying organic yogurt from a local farm that is made with full cream, unpasteurized milk. This stuff is amazingly good, so I had to find a great dessert to use it in. Organic plain Greek yogurt is a good alternative. It’s creamier than regular yogurt and has much more flavor.
This light and tangy dessert is simple to make with dazzling results. Perfect for a Thanksgiving, Christmas (or any holiday) feast, you can make the custard and coulis ahead of time. Pour the panna cotta into dessert glasses and top with the bright red sauce or flip them out onto plates. The nutmeg in the panna cotta is reminiscent of eggnog without the heavy “egginess”, and the cranberry sauce adds the perfect amount of acidity. You’ll find yourself gobbling it up faster than you realize.
I wish I had thought to pour these into little dessert glasses to show you, but these photos will have to do! I’ll add some more when I make this recipe again. Enjoy!
Yogurt panna cotta recipe adapted from Kate Neumann’s Greek yogurt panna cotta with honey-glazed apricots
- 1 envelope unflavored gelatin (2 1/4 teaspoons)
- 2 tablespoons cold water
- 1 cup heavy cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon freshly ground nutmeg, plus more for serving
- 2 cups plain Greek yogurt
- 1 ½ cups fresh cranberries
- 1/3 cup sugar
- Zest from 1 orange
- Juice from 1 orange
- ½ apple, peeled and diced
- 1 cinnamon stick
- ½ cup water
Using a small bowl, sprinkle the gelatin over the water and quickly mix. Let it bloom for 5 minutes. Meanwhile, heat the cream, sugar, vanilla extract and nutmeg in a small saucepan until simmering. Remove the pan from the heat and add the gelatin mixture, stirring until it melts.
Whisk the yogurt in a bowl until completely smooth. Add the cream mixture to the yogurt gradually until combined. Pour into small ramekins or serving glass until set, about 3 hours.
In a saucepan, combine cranberries, sugar, orange zest, orange juice, apple, cinnamon stick and water. Bring to a simmer over medium heat. Reduce heat to low. Cover and cook for about 15 minutes, until the cranberries pop and the apple is soft. Remove cinnamon stick.
Using a wire mesh sieve or strainer, press the sauce through, using the back of a spoon. Discard the remaining solid pieces. Chill before serving.