Panna cotta is a cold and creamy Italian dessert located somewhere between pudding, ice cream, and heaven. This version is made with Nancy’s Yogurt in honor of the 50th anniversary of Springfield Creamery, the maker of Nancy’s. Since 1960, Springfield Creamery has brought healthy cultures to our stomachs and sustainable values to Oregon’s food production landscape.

2 cups Nancy’s Whole Milk Organic Yogurt
2 cups organic whipping cream
1 pinch kosher salt
1/2 cup mild honey
Peel of 1 lemon without any pith
3 sheets of gelatin or 1 Tbsp powdered unflavored gelatin
1/4 cup sugar
Unflavored oil, such as canola

1. Whisk the yogurt in a large bowl until smooth.

2. If using powdered gelatin: In small bowl sprinkle gelatin over 4 Tbsp of water. Let stand to soften, about 5 minutes. If using sheet gelatin: Place 3 sheets in a bowl and cover with cold water. Let stand to soften, about 10 minutes.

3. Meanwhile, in a heavy saucepan over low heat, warm whipping cream with honey, sugar and lemon peel. Once the sugar and honey have dissolved, remove from the heat. Let steep for 5 to 10 minutes. Then remove or strain out the lemon peel.

4. Add gelatin to the warm cream: If using powdered gelatin, add it all; if using the sheets, pull them out and add them, leaving the water behind. Stir to dissolve. Gradually whisk the warm cream into the yogurt, a little at first to warm the yogurt to the temperature of the cream.

5. Place six 6 oz ramekins on a baking sheet. Lightly coat individual ramekins with unflavored oil. Pour in cream mixture, cover with plastic wrap, and refrigerate overnight.

6. To serve each, run a knife around the edge of the ramekin, turn it upside down on a small plate, and shake the plate and ramekin downward sharply once or twice to release the panna cotta. Serve cold with a fruit sauce, such as the solids from making rhubarb simple syrup.

Makes 6 servings

Adapted from Chef Cathy Whims, Nostrana, 1401 SE Morrison St.

Photo by Leah Harb

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