Panna cotta: Who ever thought gelatinous cream and sugar could taste so good? Well…the Italians, but now we’re getting a little too technical. All we really care about is how much we enjoy this molded dessert and its ability to anchor any added flavor. In this case, the flavors of summer. And summer sure tastes sweet.
Whether you’re a fan of seasonal berries, chocolate (duh), or coconut, there’s a panna cotta recipe for every personality and preference. We’ve rounded up some of the most beautiful (and scrumptious!) ones we can find. Scroll down to check them out and pick your favorite to make at home. The process is a lot easier than you think…guaranteed.
Uni Panna Cotta
This panna cotta recipe features sea urchin roe, shiso (a mint-like herb), ginger, plum vinegar for a Japanese-inspired take on the dessert. Get our Uni Panna Cotta recipe.
Coconut Panna Cotta
If you’ve got a lovely bunch of coconuts (all sitting in a row, perhaps), crack ’em open and use them for this tropical panna cotta. Top with fresh figs for an even sweeter indulgence. Get the recipe.
Lemon Panna Cotta with Raspberry Sauce
Blueberry and Lilac Syrup Panna Cotta
Strawberry Panna Cotta
Strawberry may be third best when it comes to popular ice cream flavors, but it reigns supreme with panna cotta. Perhaps it’s the drool-worthy strawberry cream flavor profile. Perhaps it’s the pretty pink color. Perhaps it’s all of the above. Get the recipe.
Sea Salt Dark Chocolate Panna Cotta
If you’re longing for the ocean, why not sprinkle a little bit of it on your dessert? In salt form, of course, which always pairs well with rich dark chocolate. Get the recipe.
Mango Panna Cotta
Mango orange is the color of summer. And since we’re not ready for summer to be over, we’ll take mango orange everything please. Get the recipe.
Honey Panna Cotta
Lavender Panna Cotta
Blackberry Buttermilk Panna Cotta
What else can we say about blackberries other than you should absolutely eat them before the cooler temperatures ruin their harvest. Better yet, just continue to top them on various creamy desserts. It’s fail-proof. Get the recipe.