This recipe for Vanilla Bean Panna Cotta is classic and simple. The Greek yogurt provides a thick and creamy texture, as well as some protein, calcium, and much needed vitamin D. Remember to check the label of your Greek yogurt for calcium content, as some brands fall short as compared to regular yogurt. Remember, 15% or more of any nutrient on the panel is considered a ‘good source’. Topped with a cherry sauce for sweetness and coconut almond crumble for crunch, this panna cotta is reminiscent of a perfectly rich cherry cheesecake.
Panna Cotta Ingredients
- 1 cup creamy vanilla bean Greek yogurt (I used 5% M.F.)
- 1 cup light ricotta cheese
- 1 1/2 cups 2% milk
- 1/3 cup honey
- 1 tsp. vanilla extract
- 1 packet unflavoured gelatin (1 tbsp.)
Cherry Sauce Ingredients
- 1 cup frozen cherries
- 1/2 cup 100% pomegranate juice, divided
- 1 tbsp. corn starch
Almond Coconut Crumble Ingredients
- 1/2 cup coconut flour
- 1 cup almond meal
- 2 tbsp. coconut oil
- 2 tbsp. honey
- Measure out the greek yogurt and ricotta cheese into a medium bowl. Mix to incorporate. Set aside.
- Measure out the milk into a small sauce pan on medium-low heat and add the packet of gelatin. Slowly heat the milk to dissolve the gelatin, whisking regularly. You do not want to boil or scald the milk, just heat it enough to dissolve the gelatin and thicken the milk slightly. Add the honey to the warm milk and whisk to dissolve.
- Pour the warm milk mixture into the yogurt mixture and add the vanilla extract, gently stir to combine.
- Pour the mixture into 6-8 ramekins, and refrigerate overnight to set.
- While the panna cotta is setting, prepare the cherry sauce and the crumble.
- In a small sauce pan on medium heat, place the frozen cherries and pomegranate juice, saving about 2 tbsp. of juice and setting aside. Cook the cherries and juice until the cherries are thawed and heated through, and the juice has begun to reduce, about 10 mins. Dissolve the cornstarch into the remaining juice that was set aside, and slowly add to the cherries in the pot while stirring constantly, until desired thickness. Set aside.
- Place coconut oil and honey into a microwave safe bowl and microwave until liquid, or about 90 sec. Add the almond meal and coconut flour and mix evenly. You should end up with a dry crumb mixture. Spread evenly on a baking tray lined with parchment, and bake at 350 for 10-12 mins until golden brown, flipping once after about 5 mins. The crumble will become more crunchy after it has been set out to cool.
- Top panna cotta with cherry sauce and coconut almond crumble, and dig in!