Greek Yogurt Panna Cotta with Nutella Sauce
Feb16

Greek Yogurt Panna Cotta with Nutella Sauce

Panna Cotta—which means “cooked cream” in Italian—is the most luscious, dreamy dessert, and you won’t believe how easy it is to make!   We had the pleasure of dining at charmingly quaint Via Veneto in Santa Monica last weekend (favorite new LA restaurant!), with our dear friend, Neil, who was visiting from New York. Left to Right: Neil Gillis, Orna Purkin, Sam Purkin   I can resist most restaurant desserts… but they had me at Nutella! Their Panna Cotta with Nutella Sauce was one of the most exquisite things ever to pass my lips. Delightfully smooooth and silky. (How could a milky pudding topped with chocolate hazelnut sauce be bad?) Sorry, didn’t even pause to take a pic before indulging! I politely stopped after what seemed like my third of the dessert, but when I realized that no one else was going in, I quietly scooped up the rest. I guess I wasn’t as discreet as I thought, because quick-witted friend Neil said, are you going to scarf that one too? (Referring to the Berry Panna Cotta, which the extremely authentic Italian waiter—whom we thought at first was was putting on an accent—had mistakenly brought out, and graciously allowed us to keep.) Funny! (Rude) And so began my mission to make Perfect Panna Cotta for Valentine’s Day I found the cute heart shaped ramekins at Cost Plus World Market.   There are many variations of Vanilla Panna Cotta out there, and I can’t believe I got suckered in by the 1/2 cup of Greek yogurt in Iron Chef Michael Symon’s recipe. (Either that or the boyish good looks and charm!) I know a mere 1/2 cup of Greek yogurt won’t add protein or nutritional value to an entire recipe. (And it’s kind of ironic, since I gobbled up every last drop of remaining full-cream deliciousness—putting my usual fat free yogurts to shame!)   Anyway, I thought a little tang in the Panna Cotta would balance the sweetness of the sauce… right? Right! Oh.  My.  Goodness. Your guests will be blown away by this beautiful and decadent dessert—surprisingly light, and not too rich or sweet. If you want to keep it super-simple, just pour into serving glasses or cups and refrigerate—no need to un-mold before serving. (That part can get a little tricky.) PLEASE try it! And let me know how you like it.   Foolproof Greek Yogurt Panna Cotta   Vanilla Beans are pricy, but really take this kind of a dessert to a whole other level. And they’re fun to use.   Split the vanilla bean lengthwise and scrape out the sticky seeds with the tip of a...

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