Author Janet Fletcher’s note from cookbook Yogurt: I like to serve this panna cotta parfait style, from clear glasses, with the ruby-red fruit puree on the bottom. Diners plunge their spoon down through the creamy layer and bring up a smidgen of sauce with each spoonful. No inverting required. However, you can also prepare the panna cotta in conventional ramekins without the sauce and unmold them at serving time, then spoon the sauce around them. I’ve described both methods. Either way, you’ll have a little sauce leftover, just enough to enjoy with yogurt the following day.
Note that the recipe doesn’t use an entire package of gelatin. The peculiar measurement I have recommended yields just the right consistency: not too stiff, not too soft. You can make the sauce and the panna cotta 1 day ahead, but I find the panna cotta’s texture most luscious the day it is made.
Photo Credit: Eva Kolenko
Recipe courtesy of Janet Fletcher’s cookbook Yogurt published by Ten Speed Press. To learn more about the author and to order the book, visit www.janetfletcher.com.