Jam jars to serve lemonade and iced tea are a summer classic. Now French yogurt jars to dole out homemade panna cotta? Yes, please. Thanks to Heidi for bringing together seasonal citrus, one of our favorite recipes and some pretty glassware from our recent trip to Paris to re-invent this classic Italian custard. We’d love to hear how you’re dusting off non-traditional serving pieces to spruce up old favorites or decorate the table. – Maggie
I adore the color, aroma, and flavor of citrus…so this was the perfect recipe to play with for early Spring. Also, it was a great excuse to use my French yogurt jars from my recent trip to Paris. I ate a lot of yogurt while overseas, but it was worth every spoonful now that I have accrued a small collection of jars that provide a playful way to serve sweet bites or for housing tea lights – which have been lighting my home on lazy evenings since my return.
This recipe was delightfully simple: I followed Maggie’s Yogurt Panna Cotta recipe with the exception of the lemon juice and the topping. I substituted the lemons with blood oranges. I had a fridge full of citrus and chose the blood oranges because they were the tastiest citrus that I had on hand…and not to mention, the fruit and the juice were strikingly beautiful. I topped the panna cotta with a marmalade, finishing them with the just-right combination of sweet and tart.
This citrus panna cotta would be perfection at any time of the day, although I fancy them a little treasure to finish off a brunch alongside a glass of champagne, cheers!
Yogurt Panna Cotta
Citrus version loosely adapted from a recipe in Bon Appétit, July 2010
- 2 tablespoons water
- 2 tablespoons fresh lemon juice (substitute blood orange here)
- 2 1/2 teaspoons unflavored gelatin
- 2 1/4 cups plain whole-milk Greek yogurt (preferably organic)
- 1 3/4 cups heavy whipping cream, divided
- 3/4 cup sugar
- 1/2 vanilla pod, seeds scraped out
- Combine 2 tablespoons water and lemon juice (or blood orange substitute) in small bowl. Sprinkle gelatin over; stir to blend. Let stand until gelatin softens, about 10 minutes.
- Whisk yogurt and 3/4 cup cream in large bowl.
- Combine 1 cup cream, sugar and vanilla seeds in small saucepan; bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture to hot cream mixture; whisk until gelatin dissolves.
- Add cream-gelatin mixture to yogurt mixture; whisk to blend.
- Pour mixture into 5-6 pretty glasses. Chill uncovered until cold, then cover each glass with plastic wrap and keep refrigerated until panna cotta is set, at least 8 hours or overnight. This can be made 1 day ahead. Keep refrigerated.
- Add marmalade topping and serve!
All photos styled and taken by Heidi Murphy/White Loft Studio.
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