Panna Cotta Cups from ‘Food Gift Love’
This week, we’re spotlighting recipes from Food Gift Love: More Than 100 Recipes to Make, Wrap, and Share by Maggie Battista (Houghton Mifflin Harcourt), the founder of Eat Boutique, an award-winning small-batch foods retailer and blog. Try the recipe at home and let us know what you think!
Photograph by Heidi Murphy
Panna Cotta Cups
Makes 6 (½-cup) desserts
Preparation Time: 15 minutes active time (up to 12 hours total time)
This recipe is the embodiment of Food Gift Love. It’s one of the first desserts I made for a big potluck and when the crowd loved it, I felt like a superhero. I now cart dozens of panna cotta jars, along with a trio of homemade jams, to parties, encouraging folks to create their own dessert. I typically make this gift about eight hours before I need it, or in the morning for gifting that evening.
The Greek yogurt tastes healthy but, more importantly, provides a pleasant tang that blends with heavy cream to make for a rich cup. The sweetness, however, is muted purposefully because the homemade Quick Strawberry Jam is sweet enough. If you plan to serve this without jam, increase the sugar in the panna cotta just a bit. I prefer panna cotta that is thick but less bouncy and gelatinous. If you prefer a firmer set, increase the powdered gelatin to two teaspoons.
2 tablespoons lemon juice
2 tablespoons water
1 teaspoon powdered gelatin
½ cup granulated sugar
¾ cup plus 1 cup heavy cream, separated
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup plain Greek-style yogurt
10 ounces Quick Strawberry Jam (see below)
Special equipment: 6 (½-cup) glasses or jars
Place the lemon juice and water in a small bowl. Sprinkle powdered gelatin on top and let sit for 15 minutes.
In a medium pot over medium-low heat, combine the sugar, the ¾ cup cream, and vanilla extract. Bring to a very low simmer (do not boil) just until the sugar dissolves. Swirl the pot a few times to help it along.
Meanwhile, in a separate large mixing bowl or extra-large measuring cup, whisk the remaining 1 cup cream, the lemon zest, and Greek yogurt until smooth and combined.
When the warm mixture has completely dissolved, remove from the heat and whisk in the lemon juice–water-gelatin mixture until combined. Slowly pour the warm mixture in a steady stream into the cream–lemon zest–Greek yogurt, whisking continually until combined and well-blended.
Arrange 6 glasses on a small tray, pan, or large plate, and in advance prepare a spot in the refrigerator that fits the tray. Pour the panna cotta mixture evenly into the 6 glasses. Place the tray in the fridge and let set for at least 6 hours up to 12 hours. If you plan to keep the panna cotta in the fridge for 12-plus hours, then cover each glass with a small piece of plastic wrap — this prevents the panda cotta from absorbing any fridge odors.
Remove the plastic wrap and serve with a dollop of strawberry jam.
To gift, use clean glass jars and cover with the lids or plastic wrap during travel time. To serve, let recipients top their panna cotta with spoonfuls of strawberry jam.
Gift Wrap
Tray
Kitchen towel
Clothespins
Envelope (or tag)
Place the covered jars, including the jam, on a small tray. Spread out an extra-large kitchen towel that will completely cover the tray on a clean surface, and place the tray in the center. Fold up each side of the towel. Secure the towel in place, loosely, with clothespins. Write the label on an envelope and attach it to the clothespins.
Quick Strawberry Jam
Makes about 1 ½ cups
Preparation Time: 30 minutes
This jam is just wonderful as a simple, special gift. Just pour it into a jar and gift immediately, advising the recipient to store it in the fridge for up to 2 weeks. It’s also the perfect accompaniment to Panna Cotta Cups.
1 ½ cups quartered strawberries, cleaned and hulled
¾ cups granulated sugar
2 tablespoons lemon juice
Special Equipment: 1 glass jar or plastic container with airtight lid
In a medium pot over medium-high heat, combine the strawberries, sugar, and lemon juice. While the fruit mixture cooks, stir and crush the fruit bit by bit. Once the fruit mixture has reached the boiling stage, reduce the heat to medium and cook 10 minutes. Stir every 30 seconds to ensure the mixture doesn’t burn. Skim the foam that forms, if desired.
Let the mixture cool in the pot for 2 to 3 minutes. Pour into the desired glass container, or let cool 15 to 20 minutes longer before spooning into a plastic container.
Gift Wrap
Ribbon
Wrap a length of ribbon around the rim of the jar.
Reprinted with permission from Food Gift Love: More Than 100 Recipes to Make, Wrap, and Share by Maggie Battista (Houghton Mifflin Harcourt).
More dessert recipes to love:
No-Bake Pumpkin Chiffon Pie from ‘The Year of Cozy’
Rose Pound Cake from ‘Scandinavian Baking’
