4 Yummy Ways to Make Summer Panna Cotta

These treats are (mostly) no-bake and can even be dairy free! Try one (or all 4 varieties) of these easy, “cooked cream” Italian desserts.

Before we get started, this is a photo of what a gelatin sheet looks like. We know – it doesn’t look exactly like something you want to cook with, but we promise the results are just the same as gelatin powder.

Ingredients (makes 4):

– 1 1/2 sheets gelatin

– 1 1/4 cups heavy cream

– 1/2 cups whole milk

– 3 tablespoons granulated sugar

– 1 whole vanilla bean

– 1 cup hulled and sliced strawberries

– 1/4 cup chopped strawberries

– 1 cup slice rhubarb

– 3 tablespoon water

– 3-4 sprigs basil

We love any recipe involving rhubarb, especially in the summertime.

First we’ll make the vanilla bean panna cotta base.

1. Bloom gelatin by completely submerging the sheets in ice cold water.

2. Remove seeds from the vanilla bean, and place in a medium sauce pan with cream, milk, and sugar.

3. Heat cream mixture over medium heat until it comes to simmer.

4. Once the gelatin has bloomed (it will be soft and jelly-like, about 5-8 minutes), squeeze out all excess water and stir into the heated cream.

5. Remove from heat and continue to mixture until gelatin is combined.

6. Once cooled, pour cream into desired serving dishes and refrigerate for 4 hours, or over night.

Then, it’s onto the fruity compote.

1. Place sliced strawberries and rhubarb in a medium saucepan. Reserve the chopped berries until serving.

2. Heat the fruit over medium-high. Once the juices begin to bubble, add in water and basil leaves.

3. Continue to cook over medium-low until the fruit breaks down (about 8-10) minutes.

4. Remove from heat and store until serving.

5. Before serving, remove basil leaves from cooked compote and discard.

Once the panna cotta has set, spoon over about 1-2 tablespoons of compote and top each serving with 2 teaspoons of fresh, chopped strawberries.

Ingredients (makes 4):

– 15 ounce can of full fat coconut milk

– 1 gelatin sheet

– 1/2 teaspoon pure vanilla extract

– 1/2 cup granulated sugar

– 1 cup mango puree

– 2 tablespoon sugar

– 1/2 teaspoon cardamom

– 1/2 gelatin sheet

– chopped pistachios (optional)

The flavors for this definitely have a far Eastern undertone, perfect for the heat of summer.

Now, let’s layer up some mango gelee and coconut panna cotta!

1. First we’ll make the mango gelee. Puree the fruit of 1-2 fresh mangos to create 1 cup of puree, or use store-bought mango puree.

2. Bloom the 1/2 sheet of gelatin in ice cold water.

3. Heat the mango puree, vanilla, and cardamom in a medium sauce pan over medium heat.

4. Once the gelatin has bloomed, squeeze out excess water. Mix gelatin into heated mango puree. Removed from heat and continue stirring until combined.

5. Evenly distribute mango layer in the bottom of each serving dish. Refrigerate for 3-4 hours, until set, before adding the next layer of panna cotta.

6. Onto the coconut panna cotta. Bloom gelatin by completely submerging the sheet in ice cold water.

7. Place coconut milk, sugar, and vanilla in a medium sauce pan and heat over medium heat until it comes to a slight simmer.

8. Once the gelatin has bloomed (it will be soft and jelly-like, about 5-8 minutes), squeeze out all excess water and stir into the heated coconut milk.

9. Remove from heat and continue to mixture until gelatin is combined.

10. Once cooled, pour coconut milk over the mango layer. Use a small funnel to keep the process clean, and layers even.

Return to the refrigerator for at least 4 hours and top with chopped pistachios before serving (if desired).

Ingredients (makes 2-3):

– 1 cup heavy cream

– 3 ounces soft goat cheese, room temperature

– 1/2 gelatin sheet

– 1/3 cup granulated sugar

– 1/2 teaspoon pure vanilla extract

– 2 medium peaches

– 2 medium plums

– 1-2 cinnamon sticks

– 1 tablespoon agave nectar

The process for making the panna cotta is much the same as the previous ones, but we’ll take you through the steps again.

This combo of fruit and cheese is definitely not your average panna cotta.

1. Bloom gelatin by completely submerging the sheet in ice cold water.

2. Place cream, sugar, and vanilla in a medium sauce pan and heat over medium heat until it comes to a slight simmer.

3. Once the gelatin has bloomed (it will be soft and jelly-like, about 5-8 minutes), squeeze out all excess water and stir into the heated cream.

4. Remove from heat. Using a whisk, stir in the goat cheese. Mix until combined.

5. Once cooled, pour goat cheese mixture into desired serving dish. Refrigerate for 4 hours, or overnight.

6. Now onto the fruit! Preheat oven to 375 degrees F and spray a baking sheet with non-stick spray.

7. Slice fruit into 1/2 to 1/4 inch wedges (not too thin) and place on the baking sheet.

8. Break up the cinnamon sticks, and tuck under the fruit.

9. Drizzle with agave and place in the oven. Roast fruit for about 15-20 minutes, until soft but not too mushy. Check after 10 minutes, stir and return to oven if necessary.

Place slightly cooled fruit on top of set goat cheese panna cotta just before serving.

Ingredients (makes 6):

– 1 cup heavy cream

– 1/2 cup whole milk

– 2 tablespoon granulated sugar

– 1/2 teaspoon pure vanilla extract

– 1 gelatin sheet

– 6 ounces bittersweet chocolate (chopped or disks)

– 1 cup graham cracker crumbs

– 2 tablespoon unsalted butter, melted

– 2 teaspoons granulated sugar

– 3 ounces egg whites

– 3/4 cup granulated sugar

– pinch salt

– pinch cream of tartar

– 1/2 teaspoon pure vanilla extract

This one involves a few more layers and steps, but the result is well worth it. I mean, what sounds better than s’mores panna cotta?

First, the graham cracker crust.

1. Pulse graham crackers in a food processor to create a fine crumb, or use store-bought crumbs.

2. Add in melted butter and sugar, pulse to combine.

3. Place 1 1/2 tablespoons crumbs into the bottoms of servings dishes or jars. Use the back of the spoon to pack down the crust.

4. Refrigerate for 30 minutes.

Next, the chocolate panna cotta.

1. Bloom gelatin by completely submerging the sheets in ice cold water.

2. Place cream, milk, sugar, and vanilla in a medium sauce pan and heat over medium heat until it comes to a slight simmer.

3. Remove from heat, and pour in chopped chocolate.

4. At this point, squeeze out all excess water from bloomed gelatin and stir, with the chocolate, into the chocolate cream.

5. Strain chocolate cream with a fine sieve.

6. Once cooled, carefully spoon or pour oven chilled graham crusts. Refrigerate for 4 hours, or over night.

And onto the marshmallow meringue topping.

1. Place sugar and egg whites in the bowl of an electric mixer

2. Place bowl on top of a medium sauce pan with water to create a double boiler.

3. Heat “double boiler” over medium heat until sugar is dissolved and egg mixture is slightly warm.

4. Transfer the bowl to the mixture fitted with a whisk attachment, and beat on high.

5. Add in the salt and cream of tartar and continue to beat until stiff, glossy peaks form (about 7 minutes).

6. Add in the vanilla just at the end of mixing.

7. Transfer the meringue to a pastry bag fitter with a star tip.

8. Pipe meringue on top of chocolate panna cotta and sprinkle with graham crumbs just before serving.

And that’s all she wrote! Just don’t eat all your panna cottas at once ;)

What are your favorite summer sweets? Share recipes and ideas with us in the comments below.