Vanilla Panna Cotta with Cream Cheese and Yogurt

Name: Vanilla Panna Cotta with Cream Cheese and Yogurt
Prep time: 15 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 85 g granulated sugar; 237 g whole milk; 250 g heavy cream; 125 g cream cheese; 125 g plain yogurt; 3.5 sheets gelatin sheets; 0.5 package vanilla extract or vanilla bean paste

A smooth, creamy Italian-style panna cotta infused with vanilla, enriched with a blend of cream cheese and yogurt for a light tang, and set with gelatin sheets. A simple make-ahead dessert that's elegant enough for guests.

YRecipe by You

6 servings25 minuteseasy difficulty

Ingredients

granulated sugar85 g
whole milk237 g
heavy cream250 g
cream cheese125 g
plain yogurt125 g
gelatin sheets3.5 sheets
vanilla extract or vanilla bean paste0.5 package

Method

1
Prepare an ice bath: fill a large bowl with ice and a little water. Set aside.
2
Bloom the gelatin: place the 3.5 gelatin sheets in a bowl of cold water and let soak for 5–10 minutes until soft and pliable.
3
In a medium saucepan, combine the milk, heavy cream, and sugar. Warm over medium heat, stirring occasionally, until the mixture is hot and the sugar has dissolved, about 5 minutes. Do not let it boil.
4
Remove the saucepan from the heat. Add the vanilla and stir to combine.
5
Squeeze the excess water from the bloomed gelatin sheets and add them to the hot cream mixture. Stir until completely dissolved.
6
In a separate bowl, whisk together the softened cream cheese and yogurt until smooth and lump-free.
7
Slowly pour the warm cream mixture into the cream cheese-yogurt mixture, whisking constantly until fully incorporated and smooth.
8
Set the bowl over the ice bath and stir gently until the mixture thickens slightly and cools to room temperature, about 5–10 minutes. This helps prevent separation.
9
Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout to remove any lumps.
10
Divide the mixture evenly among 6 ramekins, glasses, or molds. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
11
To serve: if using molds, briefly dip the molds in hot water and invert onto plates. If using glasses, serve as is. Garnish with fresh berries or a drizzle of fruit coulis, if desired.