This creamy and light dessert is totally fat-free…combining layers of yogurt panna cotta with nectarine jelly…so good!
You will not believe that this dessert is totally, I repeat, totally fat-free…it is creamy, light, and so aromatic with the nectarine jelly and compote, a perfect match!
I know…I know, panna cotta is translated from Italian as “cooked cream”, and there is not a drop of cream in this panna cotta…but it has been thickened using gelatin…therefore its name…
You can make it into a big mold or little individual cups like I did…it is fun and super cute! This recipe was inspired by this video from YouTube.
By the way, I used the homemade yogurt, which you can take a look HERE.
– Fat-free dessert?
Yes, fat-free homemade yogurt with fat-free milk…it is so creamy that you will not miss the “fat”.
– What is used so set the “fat-free cream”?
Gelatin, an almost flavorless and odorless protein…which is a cooked form of collagen.
– What is collagen?
Collagen is very important for the human body. Our body produce endogenous collagen which are found in bones, skin, connective tissues, cartilage, joints and gut barriers. As we age the collagen production decreases.
– How can you use gelatin?
Gelatin can be used in many different recipes. Anything from dessert gel to thickening sauces and soups.
– Is gelatin healthy?
Yes, gelatin might promote nail and hair strength, support joints and bones and skin health.
– How is the texture of panna cotta?
It is completely up to you, I like it creamy, custardy… just a little firmer than cream, very jiggly…almost collapsing. If you care for a firmer consistency just add a bit more of gelatin.
– Ready for the recipe?
Yogurt Panna Cotta
- 450 ml fat-free milk (organic)
- 350 g fat-free yogurt, homemade
- 30 g sugar (more if you like sweeter)
- 30 g honey
- 6 g unflavored gelatin powder (more if you like it firmer)
- Lemon peel
Nectarine Jelly and Compote
- 2 – 3 nectarines, washed and cut into slices
- 500 g water
- 70 – 90 g sugar (more if you like sweeter)
- 1 ½ tablespoons fresh lemon juice
- 5 g unflavored gelatin powder
Yogurt Panna Cotta
In a small bowl or cup place 2-3 tablespoons of milk and sprinkle the gelatin on it. Let is bloom for approximately 5 minutes.
In the meantime, in a small pot add the milk, sugar, honey and lemon peels. Cook in medium heat stirring constantly until small bubble appear on the side of the pot (approximately 185oF).
Stir dissolved gelatin into the milk. Mix until all the gelatin is fully dissolved.
Cool the milk/gelatin mix in a bowl of ice water, stir gently until the milk is totally cool.
Gently dispense the milk into small cup and refrigerate for at least 6 hours or overnight.
Nectarine Jelly and Compote
In a small pot add the sliced nectarines, water, lemon juice and sugar. Cook on low heat until the sugar is all dissolved. Let is simmer for 5 minutes. Remove from the heat and let it cool
Pass the nectarine syrup through a sieve and set aside the nectarine. You should have close to 400 ml of nectarine syrup.
In a small bowl of cup place about 40 g of the nectarine syrup and sprinkle the gelatin. Let is sit for 5 minutes until all the gelatin is absorbed.
Warm the gelatin in the microwave for 30 seconds, mix until all the gelatin is fully dissolved.
Add the dissolved gelatin into the remaining nectarine syrup and mix until the gelatin is completely dissolved into the syrup.
Take the cups with the yogurt panna cotta from the refrigerator and gently pour the nectarine jelly into the cups.
Place the cups in the refrigerator for at least 6 hours or overnight.
In the meantime, cut the sliced nectarine into small bite size and place it in the refrigerator.
To serve, gently place the nectarine compote on top of the jelly/yogurt panna cotta.
– Looking for more dessert recipes?
Check these out…
Dear Juliana, what an absolutely gorgeous presenation of a stunning dessert. I love that you combine the elements of panna cotta with the taste of nectarines and then in a fat-free version. It looks delicious, elegant and super tasty! Loving your inspirations, my friend!
Such a pretty looking pannc cotta. Big fans in my house of this dessert.
Wow! What a gorgeous panna cotta! I don’t make enough desserts with nectarines, and this looks like a winner!
These are so pretty! That’s a great idea to use a muffin tin to tilt the cups. I have to try that!
I love your version of Panna Cotta. When I made this, slated design as well I wish I had thought to angle the glasses in a muffin tin. It appears to work much better than setting in a loaf pan. Thanks for that tip.
Beautiful recipe. I’ll definitely try your version. Have a great week!
What an elegant and tasty looking dessert! It looks so pretty!
i love the recipe its great how you make it easy for us thanks definitely going to try it out 🙂
Juliana, these are such a beautiful dessert! Simply stunning. Love that fact that this recipe is lightened up. Now we can have 2, right? LOL Have a lovely day.
Panacotta is wonderful stuff — love both its flavor and its texture. And this one is SO pretty! Great dish — thanks.
This is such a pretty presentation, Juliana! I love everything about this dessert ♥
Juliana what beautiful recipe ! I love panacotta !!
Will try with other fruit like peaches
How gorgeous! I love this two toned panna cotta. Good job, Juliana.
What a beautiful and light dessert! I’ve made panna cotta once a few years ago and have forgotten about it. I think I’ll your version a try. Thanks
Juliana, what a brilliant way of presenting your ‘bi-color-Panna Cotta’! That’s a great technique of tilting the glasses in a muffin tin to produce the slanted look of the panna cotta. Always learning something new from you!