The main culprit is that you didn’t use enough gelatine. A general rule of thumb is two teaspoons of gelatine powder, or five gelatine sheets, to set about 500 ml of liquid. This can, however, differ from one brand to the next and, once you have found your desired consistency, make a note of the quantities and stick to the same brand. Because our recipe contains Greek yogurt, which is naturally thick, you won’t need as much gelatine to achieve that perfect panna cotta jiggle.
This usually means you have made the reverse mistake of the above by adding too much gelatine. In both cases, you can try to save your dessert by gently reheating it and adding a little more gelatine (if your panna cotta didn’t set), or a little more liquid (if it was too hard). Just make sure that you never boil the mixture, as this will destroy the properties of the gelatine, making it impossible for the dessert to set.
There are two solutions. The first is to let the panna cotta cool down slightly in the pot, letting the skin form, and then either mixing it back into the still-warm liquid or straining it through a sieve. The second is to cover the ramekins with cling film, making sure that the plastic gently rests on the surface of the dessert. This will keep the skin from forming during the cooling process.
Our panna cotta needs at least three hours to set but an overnight rest in the refrigerator is best. While most panna cottas can be prepared up to three days in advance, be prepared for a firmer dessert the longer they are in the refrigerator.
Trading some of a traditional panna cotta’s heavy cream for a natural, or thicker Greek, yogurt is a great way to make the dessert lighter and transform it into a not-so-guilty-pleasure. It also adds a beautiful tanginess that traditional panna cotta doesn’t have, a welcome contrast to the creamy silkiness of the dish.
Fresh berries with a sprig of mint or edible flowers for extra colour is a classic and elegant way to serve this dessert. The sweet tartness of the fruit perfectly offsets the creamy luxuriousness of the panna cotta, making this topping as good looking as it is tasty. Up your game with a fruit compote for a slightly sweeter and jammier topping, or sprinkle with crushed, dehydrated berries for a striking contrast in both colour and texture.
Panna cotta can be safely kept in the refrigerator for up to five days. Make sure that you tightly cover them, either individually with plastic wrap or in an airtight container.
